Red Wine, Tomato & Rosemary Sauce
Description
This rich red wine and tomato sauce offers a sophisticated twist on traditional Italian marinara. Infused with fresh rosemary, thyme, and basil, it delivers a complex, aromatic flavor profile that pairs beautifully with pasta or roasted vegetables. The slow simmering process melds the acidity of the red wine with the sweetness of the tomatoes and mirepoix, creating a smooth, glossy finish. Perfect for weeknight dinners or special occasions, this versatile sauce can be made vegan or vegetarian. Its deep ruby color and fragrant aroma will elevate any meal, bringing a touch of French elegance to your home kitchen.Ingredients
Directions
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Sauté onion, carrots, celery, and garlic in a heavy 3-quart pot with a small amount of water or oil for 5 minutes until softened.
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Add tomato paste, red wine, red wine vinegar, rosemary, thyme, basil, white pepper, salt, and 3 cups of water to the pot.
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Bring the mixture to a boil, then reduce heat, cover partially, and simmer for 15-20 minutes until vegetables are tender.
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In a small bowl, whisk together cold water and arrowroot (or cornstarch) until smooth and fully dissolved.
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Slowly pour the arrowroot mixture into the simmering sauce, stirring constantly.
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Lower heat and continue stirring as the sauce thickens and becomes shiny, about 5 minutes.
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If necessary, add more dissolved arrowroot or cornstarch, a teaspoon at a time, until the sauce reaches your desired consistency.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 106.4kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 81.3mg4%
- Total Carbohydrate 14.8g5%
- Dietary Fiber 3.3g14%
- Sugars 6.5g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover sauce in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.
Substitutions: You can substitute another cup of red wine for one of the cups of water for a deeper wine flavor. For a non-vegan version, sauté the vegetables in olive oil or butter instead of water.
Variations: Add 1 cup of sliced sautéed mushrooms to the sauce just before adding the arrowroot mixture for added texture and earthiness.
Tips: Ensure the arrowroot mixture is completely smooth before adding it to the hot sauce to prevent lumps. Use a dry red wine that you would enjoy drinking for the best flavor.
