Sassy Tomato Sauce


2 Tbsp olive oil

1 medium onion, chopped

4 garlic cloves, finely chopped

1 (6-oz.) can tomato paste, no salt added

1/4 cup red wine

2 cans (28-oz) whole peeled tomatoes (like San Marzano or Cento) fresh crushed or pureed in blender or food processor

2 Tbsp agave nectar

1 tsp sea salt (or Himalayan salt)

1/4 tsp ground black pepper

1 (3-oz) Parmesan (or parmigiano) cheese rind

3 Tbsp finely chopped fresh basil


  1. Heat oil in a large saucepan over medium-high heat.

  2. Add onion; cook, stirring frequently for 5 to 6 minutes, or until onion is translucent.

  3. Add garlic and tomato paste; cook, stirring constantly, for 2 to 3 minutes. Do not let tomato paste burn.

  4. Add wine; cook, stirring constantly, for 2 to 3 minutes.

  5. Add tomatoes, agave, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to low; gently boil, stirring occasionally, for 3 minutes.

  6. Add cheese rind; cook, stirring occasionally, for 1 hour.

  7. Add basil; mix well.

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