A few weeks ago, I made my delicious giant meatballs. I know, I know...Italians in Italy don't eat spaghetti with meatballs. Well, it's really too bad, because it's freakin' delicious! :0
This sauce is perfect over pasta, chicken, fish or even as a pizza sauce. Make a lasagne or eggplant parmesan with this and I guarantee you will get a wedding proposals! Ok, so maybe not, but it really is delicious. Must be the Portuguese accent:) Rich, complex and bursting with flavour.
Rustic Port Wine Tomato Sauce
2 Cans of Cirio* whole peeled plum tomatoes
540 g. Cirio* La Napoletana flavoured Passata
120 ml. Ruby Port Wine
1/2 tsp. Honey
2 tbsp. Extra virgin olive oil
3 Cloves of garlic, finely chopped
1 Onion, large, finely chopped
1 tsp. Anchovie paste
1 Handful of chopped fresh basil to finish
60 ml. Chicken stock
Sea salt and black pepper to taste
1 tbsp. Capers, drained (optional)
10 Kalamata olives, pitted and chopped (optional)
1. Heat olive oil in pan on medium high heat. Add onion and saute until soft and translucent. Add garlic and stir continuously so it doesn't burn.
2. Lower heat to low. Add tomatoes and break up with a wooden spoon to get nice, rustic chunks.
Add all remaining ingredients except Capers, olives and basil.
Taste for salt, adjusting to taste.
3. Let simmer gently, uncovered on a low heat, stirring often. About 30 minutes.
4. To finish, toss in capers and olives, if using. Remember these are optional. Stir in fresh basil and serve.
*I have no affiliation with the brand, Cirio. I just love their products! If you can't find their brand, any good quality tinned, Italian plum tomatoes and passata with garlic, will do.