Sea Breeze Tomato sauce

Sugo alla Brezza Marina

Cooking With Nick Stellino
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Ingredients:

2 tablespoons olive oil
½ cup chopped onions
4 cloves garlic, thickly sliced
1 can (28 oz) Italian style tomatoes, drained and chopped. Juices reserved
1 tablespoon chopped fresh Italian parsley
1/8 teaspoon red pepper flakes
½ cup white wine
½ cup clam juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh Italian parsley for garnish
Yields: 2 ½ cups
Printable Version
Over medium-high heat in a saucepan, cook the olive oil, onion, garlic, chopped tomatoes, parsley and red pepper flakes until most of the moisture is reduced, about 7 minutes. Pour on the white wine and reduce by half. Add the reserved tomato juice and the clam juice. Season with salt and pepper, bring to a boil and then simmer for 6-8 minutes. or until it is a nice sauce consistency. Serve with pasta or fish.
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