Zincotta Marinara Sauce

 

zincotta charcuterie cutting board

Ingredients:

  • 1 Tbl. Olive Oil
  • 1 Tbl. Infused Butter
  • 2 cans of San Marzano peeled whole Tomatoes
  • 6 ounces Tomato Paste
  • 6 small, chopped cloves of Garlic
  • 1 Tbl. Onion Powder
  • 1 Tbl. Garlic Powder
  • 1 Tbl. Dried Oregano
  • 3 large Bay Leaves
  • 1 1/2 Tsp. Curry Powder
  • 1 Tbl. Golden Raisins
  • 1/2 of medium Red Onion chopped
  • 1 Tbl. Pine nuts
  • Chardonnay (enough to soak raisins)
  • 2 Tbl. Worcestershire Sauce
  • 1 Tbl. Balsamic Vinegar
  • 1 Tbl. Date Palm Sugar
  • Salt and Pepper to taste
  • Crushed Red Pepper flakes (optional)

Heat a pan on medium-low heat with 1 Tbl. olive oil and infused butter.  Add onions and sweat until translucent.  Add the garlic and sautee for 1 minute.  Meanwhile, soak the golden raisins in Chardonnay for 15 minutes.  Also toast the pine nuts in a separate pan until golden brown.

After the garlic has cooked for 1 minute, add the whole tomatoes and break them up.  Add the Worcestershire sauce, garlic powder, onion powder, dried oregano, Bay leaves, curry powder, (soaked) golden raisins, toasted pine nuts, date palm sugar, balsamic vinegar and tomato paste.

Turn heat down to low.  Cover and simmer on low heat, stirring occasionally.  Taste periodically and add salt and pepper.  I like to simmer at least 4 hours, however, it can be eaten at any time.  Just remember, the longer it simmers, the better it tastes.

Enjoy!
Lori