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tomato wine sauce

My weekend did not turn out as I had hoped.  I ended up in bed on Sunday.  Allergies had swollen my sinuses so bad that I had a migraine.  My teeth hurt.  I am still getting my energy back but I can say today is so much better then yesterday.

This is the last part of the cassoulet.  I would say this tomato wine sauce is good enough to put on pasta or dip bread in but maybe I am just crazy.  

tomato wine sauce

Note:  adapted from local milk

1 28 ounce can whole roasted tomatoes, seeded and chopped, reserving the liquid

3 tablespoons olive oil

1 medium onion, peeled and chopped

1 teaspoon thyme

3 garlic cloves, peeled and minced

1 bay leaf

1 can oil packed anchovies

1/2 teaspoon salt

1 teaspoon paprika

1 cup white wine 

In a large pot, put the olive oil and heat.  Add the onions.  Let start to brown.  Add the tomatoes.  Let them get started to bubble.  Add the garlic, thyme, bay, anchovies, salt, and paprika.  Let cook and meld and maybe even brown the bottom of the pan a bit.  Add the reserved tomato juice and wine.  Turn down to a simmer and let cook for a bit.  The recipe said until there was 2 cups but I did not cook it down that much.

I also kept this very rustic.  The recipe said to blend it and I did not.  Try it over some pasta.  Really.  You can make this a couple days ahead of time for the cassoulet.

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