This rustic garlic and onion sauce is the ultimate base for pasta, pizza, or simmered meats. The recipe starts by gently sweating Spanish onions and garlic in olive oil until soft and sweet, then deglazing with dry red wine to build deep flavor. Crushed San Marzano tomatoes provide a bright, acidic contrast to the savory aromatics, while fresh thyme adds an earthy Mediterranean note. Although the ingredient list includes Parmigiano Reggiano, this core sauce is naturally vegan and dairy-free, making it versatile for various dietary needs. It’s perfect for weeknight dinners when you want restaurant-quality flavor with minimal effort. The texture is smooth yet substantial, coating every bite with warmth and satisfaction. Keep a batch on hand to elevate simple meals into something special.
Garlic Onion Recipe
Description
This rustic garlic and onion sauce is the ultimate base for pasta, pizza, or simmered meats. The recipe starts by gently sweating Spanish onions and garlic in olive oil until soft and sweet, then deglazing with dry red wine to build deep flavor. Crushed San Marzano tomatoes provide a bright, acidic contrast to the savory aromatics, while fresh thyme adds an earthy Mediterranean note. Although the ingredient list includes Parmigiano Reggiano, this core sauce is naturally vegan and dairy-free, making it versatile for various dietary needs. It&# 226;ÂÂs perfect for weeknight dinners when you want restaurant-quality flavor with minimal effort. The texture is smooth yet substantial, coating every bite with warmth and satisfaction. Keep a batch on hand to elevate simple meals into something special.Ingredients
Directions
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Heat the extra-virgin olive oil in a large saucepan or Dutch oven over medium heat.
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Add the finely diced Spanish onion and finely shredded carrot, cooking for 8-10 minutes until softened and translucent.
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Stir in the thinly sliced garlic cloves and cook for 1 minute until fragrant, being careful not to burn.
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Pour in the dry red wine, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.
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Add the cans of San Marzano tomatoes, crushing them roughly with your hands or a potato masher as you add them to the pot.
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Stir in the chopped fresh thyme and bring the sauce to a gentle boil.
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Reduce heat to low, cover partially, and simmer for 20-25 minutes, stirring occasionally, until the sauce thickens and flavors meld.
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Taste and adjust seasoning with salt and pepper if desired. Serve warm over pasta, pizza, or with crusty bread.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 686.1kcal
- % Daily Value *
- Total Fat 64.0g99%
- Saturated Fat 8.9g45%
- Cholesterol 93.2mg32%
- Sodium 54.7mg3%
- Total Carbohydrate 16.3g6%
- Dietary Fiber 7.5g30%
- Sugars 4.9g
- Protein 9.0g18%
* 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
Dietary Note: The ingredient list includes Parmigiano Reggiano, which is not vegan. To keep this recipe vegan, omit the cheese or serve with a vegan alternative. The sauce itself is naturally dairy-free.
Ingredient Tip: If fresh thyme is unavailable, you can substitute with 1 tablespoon of dried thyme, added at the same time as the tomatoes.
Storage: This sauce keeps well in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months; thaw overnight in the fridge before reheating.
Variation: For a heartier texture, add a diced bell pepper or celery along with the onions and carrots at the beginning of the cooking process.
