White Wine Sauce With Tomatoes
White Wine Sauce with Tomatoes has a rich, smooth taste that blends the natural sweetness of San Marzano tomatoes with the gentle acidity of white wine.Garlic adds depth, while fresh basil brings a bright, garden-fresh flavor. A small amount of brown sugar helps create a balanced sauce without making it overly sweet.
Equipment
- Large saucepan or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Immersion blender
Ingredients
- 10 cups San Marzano tomatoes crushed (2.38 kg)
- 1 cup dry white wine such as Pinot Grigio (240 g)
- ⅓ cup extra virgin olive oil 75 g
- ¼ cup fresh basil julienned (10 g)
- 1 tablespoon brown sugar 12 g
- 6 garlic cloves minced (18 g)
- ½ teaspoon salt 3 g
Instructions
- Step 1: Place a large saucepan over medium heat and add the olive oil. Once warm, stir in the minced garlic and cook for about 30 seconds to 1 minute, stirring continuously until it becomes aromatic. Be careful not to let the garlic brown.
- Step 2: Pour the white wine into the pan and bring it to a gentle simmer. Let it cook for 3 to 4 minutes so the alcohol can evaporate and the wine can reduce slightly, enhancing its flavor.
- Step 3: Add the crushed San Marzano tomatoes, brown sugar, and salt. Stir everything together until the ingredients are fully incorporated and the mixture is smooth and even.
- Step 4: Lower the heat and allow the sauce to simmer uncovered for 25 to 30 minutes. Stir from time to time to prevent sticking and to help the flavors blend while the sauce gradually thickens.
- Step 5: During the last 5 minutes of cooking, add the fresh basil. Stir it into the sauce so its fresh, fragrant flavor is evenly distributed.
- Step 6: Taste the sauce and adjust the seasoning as needed. If you prefer a smoother texture, blend the sauce with an immersion blender until it reaches your desired consistency. Serve warm, or let it cool completely before storing for later use.
Notes
Notes: Pinot Grigio provides a light, crisp flavor, but Sauvignon Blanc also works well. San Marzano tomatoes create the best balance of sweetness and acidity.
If the sauce tastes too acidic, add a little extra brown sugar. Fresh basil should be added near the end of cooking to preserve its bright flavor.