Very popular with our customers, this one is easy and always successful when using really good canned tomatoes. We used it in the our shows in February with cavatelli and with eggplant and pork scaloppini  March 2013.


  • As needed EVOO

  • 1 each onion, minced
  • 4-6 cloves garlic, chopped
  • 12 ounces of red wine
  • 1 48 ounce tomatoes (our favorites are San Marzano tomaotes that are put up during season)
  • 2 -3 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon coriander
  • 2 tablespoons fresh oregano, torn


Heat oil in large sauce pot over medium-high heat; add onion, then garlic and cook till aromatic. Add the wine and simmer until reduced by half. Add tomatoes and 1 teaspoon salt. Bring up to boil and reduce heat and simmer 45 minutes. Add oregano, if using, and seasonings; adjust salt if needs more. Cook 5 minutes. Remove from heat. Leave as is or puree using hand held blender or other.


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