A sweeter, basil-forward tomato sauce with onions, garlic, oregano, and Cabernet.
YIELD5 quarts
PREP45 min
SIMMERAbout 3 hr
CARD PROCESS25 min at 10 lb, 0–1,000 ft
THE STORY
Developed to recreate Buffalo hometown flavor with garden-grown Amish Paste tomatoes.
Developed to recreate Buffalo hometown flavor with garden-grown Amish Paste tomatoes. The sweet, chunky Cabernet-kissed sauce is the one used for the site’s Buffalo Spaghetti Parm inspired by Chef’s Restaurant.
Method
Blanch, peel, core, and roughly chop tomatoes.
Heat olive oil in a large stockpot. Soften onions; add garlic for 1 minute.
Add tomatoes, sugar, Cabernet, salt, and pepper. Simmer uncovered about 3 hours, stirring often, until thick.
Add basil, parsley, and oregano for the final 15–20 minutes. Keep chunky; do not purée.
The original card adds 2 Tbsp bottled lemon juice per hot quart, fills with ½-inch headspace, and records 25 minutes at 10 lb pressure for 0–1,000 ft.
Because the formula contains additional ingredients and was tested only at home, use a process authority for shelf-stable validation; otherwise refrigerate or freeze.
Kitchen note: Excellent with ravioli, meatballs, chicken parm, subs, and Buffalo-style spaghetti parm.
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