As needed EVOO
- 1/2 onion, small mince
- 5-7 cloves garlic, minced
- 1/2 cup red wine
- 2 pounds oven roasted plum tomatoes*
- 1/4 cup chopped fresh basil
- 1 cup cream (reduced from 2 cups)
Heat EVOO in large sauce pot; add onion and garlic and cook till aromatic; add wine and reduce to almost dry; add tomatoes and bring to a boil- reduce to a simmer and cook for approximately 30 minutes finish with reduced cream and basil; taste and adjust seasonings with sea salt and coriander.
*If using canned tomatoes, drain liquid and save for another purpose. Place tomatoes in shallow baking pan and drizzle with EVOO. Place into 300F oven for 40-50 minutes until much of the water has evaporated and the tomatoes are caramelized.