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Salsa Rossa Red Sauce

Flavor.of.Europe's picture
  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
  Salt 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.

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