The slow roasted tomatoes in my freezer have been calling to me. Screaming in fact. So too was the half bottle of sadly neglected wine. (Blasphemy. I know.) This post is as quick and dirty as the sauce it’s about. Here’s a wham, bam, thank you mam three ingredient fix that packs a punch of flavor. Enjoy.
Red Wine and Tomatoes Sauce
½ a bottle of red wine (give or take)
½ tsp honey
1 cup of slow roasted tomatoes
Over medium heat bring wine to a boil and reduce to a simmer. Reduce for 5 – 10 minutes, until sauce begins to thicken.
Whisk in honey until combined. Stir in tomatoes. Continue reducing until sauce sticks to the back of the spoon.
Serve warm on bread, pasta or freshly grated zucchini and yellow squash.