Sometimes I just crave tomato sauce; not fresh tomatoes, or even cooked ones, but that hyper-sweet, almost candy-like tomato sauce that was a staple of my childhood spaghettis. I’m still working on this one – maybe more wine, some thyme, some balsamic vinegar? I feel like it needs a little more umph. But when I’m just straight-up craving tomato sauce, this will more than do the trick. I guess it doesn’t matter that’s it’s not complex – it’s easy to make, and good to eat!
I’ve been using Yellow Tail Shiraz to make this dish, because you end up with a lot of leftover wine, and it might as well be something drinkable. Use something you like!
Also, if you’ve got fresh basil, use it – or throw in some fresh parsley.