Red Wine and Tomatoes Sauce (a quick and dirty punch of flavor)

Red Wine and Tomatoes SauceThe 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.

About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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