Add 1 cup of red wine and stir well.Ĭover with a lid leaving room for steam to escape and simmer on medium-low heat for at least 2 hours. dried rosemary, ⅓ cup of freshly chopped (reserve some for garnish), 2 tbsp. To the pot, stir in San Marzano tomato puree and your roughly blended whole San Marzano tomatoes. Once the onions are translucent and starting to turn a light golden, add 8 tbsp. They shouldn’t sizzle when you put them in the pan! Continue sweating on low heat for 10 to 15 minutes. Set aside.Ĭoat the bottom of a stock pot with ⅓ cup Vito and Joe’s Olive Oil and heat over medium-low heat. You can definitely substitute with heavy cream or even whole milk, if preferred.Use an immersion blender ( or any blender) to roughly blend the whole San Marzano tomatoes in a medium bowl. Half & half is much lower in fat than heavy cream, but will give this sauce enough creaminess that you’ll never even notice. Instead of heavy whipping cream, we’re using half & half. This type of tomato can be found in large cans with the rest of the tomato products.
0 Comments
Leave a Reply. |