A few weeks ago I planted the seeds for my vegetable garden, and among the mix were about two dozen basil plants and too many tomatoes to count. Since the day the tiny germination burst from the soil, I’ve been admiring each plant grow, and appreciating the strong aroma even these miniature seedlings release. The smell takes me back to my childhood and summers full of fresh pesto, hearty tomato soups, and spaghetti sauce loaded with the freshest tomatoes and herbs picked straight from the garden. Obviously, I had to “fake it” for this recipe of Garden Fresh Spaghetti Sauce and use store-bought this early in the season, but your local grocer is certain to sell lots of fresh herbs and veggies perfect for making this simple and flavorful sauce. Add a splash of Upchurch Vineyard Cabernet Sauvignon, and experience how the robust flavors of this Red Mountain wine take this sauce to the next level. You can smother your sauce atop your favorite pasta, or opt for spaghetti squash like I did.
Prep time: 15 minutes
Cook time: 1 hour, 15 minutes
Yields 8 servings
Ingredients:
2 tablespoons olive oil
1 large yellow onion, diced
6 cloves garlic, minced
1 teaspoon kosher salt (plus more to taste, optional)
1 teaspoon ground black pepper
½ teaspoon crushed red pepper
3 tablespoons fresh chopped basil
1 teaspoon fresh thyme
1 teaspoon Herbes de Provence
1 bunch parsley, finely chopped
4 roma tomatoes, finely diced
½ cup Upchurch Vineyard Cabernet Sauvignon
42 ounces plain tomato sauce
Directions:
In a large skillet, heat olive oil and add onion, sautéing for 3-5 minutes, or until onion begins to sweat. Add garlic and sauté for another minute. Add salt, pepper, crushed red pepper, basil, thyme, parsley and tomatoes, and continue sautéing for 5 minutes. Add wine to mixture and bring to a boil. Reduce heat to low and let simmer for 5 minutes.
Place mixture in a medium size pot and add tomato sauce. Heat on stove over medium-high heat, until contents of pot come to a boil. Reduce heat to low, and simmer for 1 hour.
The sauce will be chunky from all the fresh diced tomatoes. I personally love the texture and body of a hearty sauce, but if you prefer, you can smooth the sauce out by blending with an immersion blender.
You can leave the sauce as is for a vegetarian version, or add meatballs, ground turkey, sliced sausage, or whatever you prefer.
