White Wine Tomato Sauce
White Wine Tomato Sauce blends the robust flavour of sun-ripened tomatoes with the subtle richness of white wine, creating a versatile and sophisticated sauce. Perfect for pasta, seafood, or as a base for hearty stews, this sauce adds a touch of gourmet flair to any dish, promising a delightful culinary experience with every bite.
Equipment
- Large skillet
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 1/2 cup White Wine I used Pinot Grigio
- 1 teaspoon sugar optional, to balance acidity
- 1 teaspoon dried oregano
- 1/4 cup fresh basil leaves chopped
- Salt and pepper to taste
Instructions
- Heat olive oil over medium heat in a large skillet until it shimmers.
- Add a small chopped onion to the skillet and sauté until soft and translucent for about 5 minutes. Then, add minced garlic cloves and cook for an additional minute until fragrant.
- Pour in diced tomatoes (including the juice) and Pinot Grigio. Stir in sugar (if using) and dried oregano.
- Bring the mixture to a simmer and let it cook for 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Stir chopped fresh basil leaves just before serving—season with salt and pepper to taste.
Notes
Fresh herbs like basil, oregano, and thyme complement the sauce beautifully. Add them to the cooking process’s end to preserve their aromatic qualities.