One of my favorite things about late summer is the abundance of juicy tomatoes. There is nothing like a vine-ripened tomato. If you’re lucky enough to be growing your own, you’ll probably find that once they start to ripen, they are the gift that keeps giving!
We are growing our own tomatoes this year, and one of my favorite ways to use them is in this fantastic sauce. Simple to make with minimal (but high-quality) ingredients, this sauce is fresh, bursting with flavor and decadent. The basil and garlic add brightness and a little kick, but it’s truly the butter and red wine that give this sauce that je ne sais quoi. The freshly chopped tomatoes simmer in the butter for about 30 minutes, making your home smell like heaven. And it truly tastes like authentic Italian cuisine.
When the sauce is done, toss with your favorite pasta, we enjoyed this batch with red lentil pasta from Trader Joe’s, and imagine you’re eating at a little cafe in Venezia!
A note about butter
My favorite vegan butter is Miyoko’s Cultured Butter. The flavor profile is the most butter-like I’ve ever tasted, in the style of European cultured butter. Miyoko’s makes vegan butter and cheese from nuts using traditional dairy culturing techniques. The end result is truly unique and delicious. If it’s not available to you, feel free to substitute in another vegan butter or olive oil.
Butter Tomato Wine Sauce
- 8 tablespoons vegan butter
- 6 cloves of garlic, minced
- 5 cups tomatoes, diced
- ½ teaspoon salt + more to taste
- ¼ teaspoon pepper + more to taste
- ¼ cup basil, chopped
- ½ cup red wine
- Melt butter over low heat and add minced garlic, saute for about 2-3 minutes or until fragrant.
- Add diced tomatoes, salt and pepper and bring to a boil. Simmer on low heat for at least 30 minutes, stirring every 5 minutes or so.
- Once the tomatoes are to desired doneness, stir in basil and red wine, cooking for another 5 minutes or so. Add salt and pepper to taste.
- Toss with your favorite cooked pasta and serve right away. Enjoy!