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Ingredients
  • 3 lbs Roma tomatoes - crush half of them well and cut the rest into quarters.
  • 1 very large brown onion - chopped
  • 4 cloves garlic - minced, NOT crushed
  • ⅓ cup (after chopping) fresh Italian parsley - finely chopped
  • Chianti - use a bottle you’d enjoy drinking
  • 3 to 4 tablespoons virgin olive oil
  • ½ teaspoon fresh ground black pepper
  • 1 ½ teaspoons kosher salt
Steps
  1. Drizzle the olive oil in a large skillet over medium heat, add the chopped onion and sauté 8 to 10 minutes or so until the onions start to brown. After the browning starts keep sautéing another 2 to 3 minutes.
  2. Add the garlic, turn the heat up a bit and stir for another minute, don’t let the garlic burn. Add ⅓ bottle of Chianti and reduce in the pan until just a small amount of wine remains.
  3. Add the tomatoes, parsley, pepper, and salt and stir everything together well. Cover and reduce the heat the lowest setting you have. Stir regularly for at least an hour, adjusting the heat so you’re at a low simmer. Cook until the chopped tomatoes soften and start to break down. Enjoy!
Notes
  • I’ve been making this from scratch for years. The recipe came from a restauranteur friend and here it is from memory. If I make it late afternoon, I enjoy the rest of the Chianti while it cooks
 

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