Red Wine and Fresh Herb Tomato Sauce

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author A Bachelor & His Grill


  • 1/4 cup olive oil
  • 3-4 cloves garlic smashed
  • 3-4 large shallots diced
  • 2-3 portobello mushrooms finely chopped
  • 1 yellow bell pepper finely diced
  • 6 oz Tomato Paste
  • 28 oz heirloom cherry tomatoes chopped
  • 1 teaspoon brown sugar
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh leaves of basil
  • 1 tablespoon each dried oregano parsley, rosemary and thyme
  • 250 ml merlot wine
  • 1/3 cup pecorino romano cheese
  • Kosher salt and fresh ground black peppercorn to taste


  • Preheat Oven to 400F. Slice tomatoes, then layer evenly across a roasting pan. Drizzle with olive oil and roast in the oven, uncovered, until tomatoes begin to char, approximately 20-30 minutes. Remove from oven and rest for 5 minutes.
  • Meanwhile, on stove top in a saute pan over high heat, warm oil and caramelize shallots and garlic. Add mushroom and pepper into simmering onion and garlic, cooking until tender. Pour in tomato paste, roasted tomatoes, 1/3 bottle of wine, the spices and seasonings. Cover, stir intermittently, and slowly cook until desired thickness of sauce achieved.
  • Pour sauce and cheese into a food processor. Pulse and blend until desired consistency achieved. Season additionally to taste and serve immediately or cover and refrigerate for up to two weeks.