Hebrew Kitchen

Spaghetti Sauce for Four

• 2 Roma Tomato
• 3C. Cherry Tomato
• ½ Yellow Onion
• 1C. Red Wine
• Pinch Crushed Thyme
• Pinch Crushed Oregano
• 1tsp Powdered Garlic
• 1Tbsp Flakes of Red Pepper
• 1tsp Basil Pesto
• Salt to taste
• Ground Pepper to taste
• 1½C. Water
• 5Tbsp Olive Oil

Instructions

Cut the onion into pieces. Don't have to mince it. Heat a medium sauce pan with about 4Tbsp olive oil. Add onion and a little salt. Fry onion till well caramelized.

Add red wine slowly and deglaze the brown caramelization on the pan. Add water, tomatoes, thyme, oregano, garlic, and red pepper. Let boil for 30min.

Add pesto, salt, and pepper and stir pan. Check water and add a small amount if getting too dry. Should be like a thick stew. Let simmer for 30min.

Pureé the sauce in a blender. Add Tbsp of olive oil to same sauce pan and strain the puréed sauce into the pan. Fry the sauce till desired thickness stirring the sauce and serve.