Rich tomato pasta sauce

This is a twist on the classic pomdoro sauce I’ve written about on the blog before. This recipe uses tinned and fresh tomatoes along with red wine to give a deeper and sweeter flavour.

Serves 4

8 tbsp extra virgin olive oil
1 red onion, finely diced
4 cloves garlic, peeled and bruised
2 x 400g good quality chopped tomatoes
30g butter
250g sweet cherry tomatoes, halved
150ml red wine

Heat the oil over a low heat and add the onion and garlic. Gently fry the vegetables for around 15-20 minutes until the onions have turned translucent.

Add the chopped tomatoes and a good pinch of salt and pepper. Bring to the boil and then simmer on a low heat for 45 minutes.

Melt the butter in a frying pan over a high heat and saute the cherry tomatoes until they start to brown. Add the tomatoes into the sauce.

Pour the wine into the frying pan and deglaze those sticky tomato juices. Make sure you cook the wine for at least a minute on a high heat to boil off the alcohol. Transfer the wine into the sauce and simmer it for a final 15 minutes.

Serve with spaghetti and a liberal topping of parmesan cheese.

Image via Flickr