Red Wine Tomato Sauce Recipes

CALAMARI IN RED WINE AND TOMATO SAUCE

Steps:

• Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
• In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
• Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

BEEF ROLLS IN RED WINE TOMATO SAUCE

Steps:

• Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.
• Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet.
• Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet.
• Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes.
• Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes.
• Serve hot with a side dish of your choice.

CHICKEN PASTA IN RED WINE -TOMATO SAUCE RECIPE BY BABITHA COSTA AT BETTERBUTTER

Steps:

• Clean the chicken well and cut in to small pieces.Add to it ginger garlic paste,turmeric powder,chilly powder,pepper powder,vinegar,salt and ix it well.Let it marinate for some time.
• Peel the skin of garlic and chop it finely.Add tomato in mixer and make a puree of it.
• Cook pasta according to the instructions given in the packets.I boiled water ,added pasta along with salt and oil.In about 20 mins it was done.Drain the water and keep ready.
• Heat oil a flat pan and shallow fry the marinated chicken pieces and keep ready.
• Heat olive oil in another big pan,add in chopped garlic and saute well.Then add in the prepared tomato puree to it.Add in all dry powders and the red wine.cover ,check for salt and spice and adjust if needed.cover and cook for 1-2 minutes
• When the sauce is about become thick and the oil floats on top add in the cooked pasta,fried chicken pieces and toss it well so that it get mixed with the sauce.
• Top with with some grated cheese, parsely and serve hot.

RICH AND ZESTY RED WINE TOMATO SAUCE

Steps:

• In a large pot, sweat the chopped onions and garlic in the olive oil over med-low heat.
• Add the peeled tomatoes, crushing them with your hands one by one into smaller chunks. Be careful- they squirt all over the place! Make sure to pour in all the liquid in the cans as well. Add all ingredients except salt, cheese, and wine.
• Stir all ingredients together. Cover, and increase heat to med-high. Simmer/cook 30-40 minutes, stirring occasionally so that the sauce doesn't burn on the bottom.
• Add about 1/3 of the bottle of merlot. Add the cheese. Stir, reduce heat slightly and let that cook uncovered for another 15-20 min, stirring occasionally.
• Taste and determine if you need salt, and add to taste. For salt with a little tang, add some more cheese, if you have it. Let simmer another 15 minutes uncovered, stirring occasionally.
• During the last simmering stage, cook your pasta.
• Serve over pasta (1 ladleful is gracious plenty). Extra sauce can frozen for up to a month. To reheat, let simmer on low uncovered, stirring frequently so the sugar in the merlot doesn't burn.
• *Spicy alternative: For a spicier sauce, use shiraz in place of merlot and add 2 tsp of dried red pepper flakes.

RED WINE TOMATO SAUCE

Steps:

• 1. Heat oil in a wide skillet. Add the onions, herbs and pepper flakes and cook on medium heat, stirring frequently for 15 minutes. Add the garlic during the last few minutes. Raise the heat, add the wine and 1/2 cup water, and simmer until reduced by half, 12 to 15 minutes. Add the tomatoes and 1/2 teaspoon salt. Simmer until the sauce has thickened, about 35 minutes. Taste for salt and season with pepper 2. Variation with Olives: Finely chop 1/3 cup black olives and add, along with 1 tablespoon capers and 2 tablespoons chopped parsley and add for the last 20 minutes of cooking time.

GNOCCHI WITH ZESTY RED WINE TOMATO SAUCE

Steps:

• Coat the bottom of a medium pot with the olive oil and place it over medium heat.
• When the oil is hot, add the onion. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
• Stir in the garlic and cook it with the onion for about 1 minute, until very fragrant.
• Stir in the wine and bring it up to a simmer. Let it cook until reduced by half, about 3 minutes.
• Stir in the tomato sauce, tomatoes, sugar, oregano, and red pepper flakes.
• Bring the sauce to a simmer and let it cook for 15 to 20 minutes, until slightly thickened.
• When the sauce has about 10 minutes left to cook, begin bringing a large pot of salted water to a boil. Add the gnocchi and cook it according to the package directions.
• Drain the cooked gnocchi into a colander.
• When the sauce has finished simmering, remove the pot from heat.
• Season the sauce with salt and pepper to taste, and stir in the basil. Stir in the gnocchi.
• Divide onto plates and serve.