All Purpose Tomate Sauce

This recipe is from the cookbook Vegetable Love. It’s an awesome, all-purpose tomato marinara-type sauce! We’ve poured it over spaghetti squash, used it as pizza sauce, and even just a plain marinara over thin spaghetti. And if you like it spicy, arrabiata style, just increase the cayanne pepper. I’m a weanie, so I’ve cut it way back.

Tomato Sauce for Stuffed Vegetables

1 tablespoon olive oil
3/4 chopped onion
1 1/4 teaspoons minced garlic
3 cups peeled, seeded and chopped ripe tomatoes or canned tomatoes, pureed
1/2 cup dry white wine
3/4 teaspoon kosher salt (see my bread posts for the conversion to table or sea salt)
1/8 teaspoon black pepper
1/16 teaspoon cayenne pepper
1/2 cup chicken stock or vegetable stock
2 tablespoons brown sugar
1 tablespoon red wine vinegar

Heat the olive oil in a medium saucepan. Add the onion and garlic and cook for 1 to 2 minutes over medium-high heat, until the onion is soft but not brown. Add the tomatoes, wine, salt and both peppers. Cover and simmer for 20 minutes.

Add the remaining ingredients. Correct the seasoning with salt pepper, sugar and vinegar as needed.

Makes about 2 1/2 cups