Equipment:
2 large pot
1 knife
can opener
wine opener
12 fresh tomatoes or 1 28 oz can of tomatoes
3 large cloves garlic
4 sprigs fresh oregano
4 leaves fresh basil
1 tbls Italian herbs
½ large white onion
½ cup olive oil
1 can artichokes (non-marinated)
1 ¼ cups merlot
Blanche 12 fresh large tomatoes (beef steak or big boys). Peel off skins, squeeze out seeds. Set tomato meat aside in large bowl.
Sautee garlic in olive oil until lightly golden brown, add onion. Sautee until onion translucent. Add tomatoes, oregano, basil and mix. Add Italian herbs, artichokes and 1 cup merlot. Stir. Bring to boil and cover.
Leave covered for approximately 30 minutes, stirring regularly. When sauce is reduced, add ¼ cup merlot. Leave cover off, reduce heat to simmer.
Serve when at desired consistency (approximately 15 more minutes). Serve over wheat spaghetti noodles with shredded mozzarella and parmesan.
1 comment:
I tried this one, but I had no merlot so I used chardonnay, sure... not the same thing at all. BUT, Delicious! :-)
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