Red Wine Tomato Sauce for Meatballs

This is the last of the tomatoes this season.. A bit of a sad moment, so I have to remember this when I am overwhelmed by them in the summer.

Also, some leftover red wine cooked down and a Parmesan rind, and you have got quite the sauce for meatballs.

Serve over leftover Chinese food white rice takeout.

Only the sour cream was newly opened to give it a creaminess..


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  • 1/2 yellow onion, diced
  • 1 garlic clove, diced
  • 1 splash of oil
  • 2/3 cup red wine
  • 1 Parmesan rind, leftover
  • 1 1/2- 2 cups fresh tomatoes, diced (I had garden Romas)
  • 1/2 cup water (or you could use stock but I didn’t have any)
  • 1 spoonful of sour cream (1/4 cup?)
  • some fresh basil, diced
  • 1 scallion, diced
  • leftover white rice
  • meatballs, cooked
  • salt and pepper

In a dutch oven or cast iron, heat up a splash of oil over medium heat and then sweat the onion for 5-10 minutes until translucent. Add the garlic and cook for a few more minutes. Season.

Add the red wine and Parmesan rind, simmering for 15 minutes or so until it is reduced. Add the tomatoes and water, simmering for another 10 minutes or so until it turns out how you want it to. Season again. I used a wooden spoon to smash the soft tomatoes down a bit into the sauce.

Remove and discard the Parmesan rind. Add the meatballs and into the oven (or you can warm them up on the stove), 400 degrees for 10 minutes until it is all warmed up together. Then fold in one nice heaping spoonful of sour cream into the whole dish.

Top with basil and scallions and serve over white rice.

Serves 3 or 4.

Really great for the growing cold seeping into my house.

Farewell tomatoes. Until next year..



December 4, 2015 Comments (0) Big Dishes, Meat, Sauces

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