Salsa Rossa Red Sauce
|Onion||1 Large, peeled, finely chopped|
|Olive oil||6 Tablespoon|
|Dry white wine||1⁄2 Pint (300 Milliliter, 1 1/4 Cups)|
|Tomatoes||1 Pound, drained and coarsely chopped (300 Gram)|
|Dried chilies||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Lemon||1 , juiced|
Heat 2 tbsp of olive oil in a saucepan.
Add onion, and cook until soft and golden.
Next add white wine, increasing heat to evaporate.
Then add tomatoes and chillies.
Season with salt and pepper.
Cook for about 1 hr., pressing the sauce with the back of a wooden spoon to reduce to a pulp.
Remove from heat, stir in lemon juice and remaining oil, and adjust seasoning.