Nothing inspires us quite like a bounty of summer produce. Healthy tomato plants, heavy with a generous harvest, are ripe for picking, so join us as we make fresh sauce, Famiglia style! This sauce brings together a diversity of fresh tomatoes, classic aromatics, vibrant herbs, and—of course—a splash of red wine. Because we don’t want our sauce to be lonely, we are also including a recipe for red wine infused baked meatballs. Serve over your favorite pasta, top with parmesan, and you have a staple meal that never goes out of style. These recipes were generously provided by Mark, one of the Rubino Estates Tasting Room Ambassadors!
Fresh Tomato Marinara Sauce
- 10 pounds assorted vine ripened tomatoes
- 12 oz tomato paste
- 8 garlic cloves, minced
- 1 onion, finely chopped
- 8 Tbs olive oil
- 6 Tbs fresh parsley, finely chopped
- 2 Tbs fresh oregano, finely chopped
- 1 Tbs black pepper
- 2 Tbs Italian seasoning
- 1 cup red wine - Salute Red
- 4 Tbs fresh basil, coarsely chopped
- Quarter the large tomatoes and halve the small tomatoes and place in a large stock pot. Cook the tomatoes for 15 minutes.
- Ladle the cooked tomatoes through a food mill to remove the skins and seeds while collecting the juice in a large bowl.
- In the large pot, saute the onion until soft. Add the garlic and saute for one minute more. Add the tomato juice, tomato paste, parsley, oregano, and Italian seasoning.
- Simmer for 1 ½ hours, stirring occasionally.
- Turn off the heat and stir in the basil.
Chef notes: Like a well-balanced blended red wine, I like to use different tomato varieties to make the marinara. In this application from the garden I used 1lbs small red cherry and grape, 2lb yellow and red pear, 3lbs heirloom, and 4lbs San Marzano. This is a family-size recipe, so don’t forget to share or freeze your leftovers!
- 1 pound lean ground beef
- 1 pound ground pork
- 1 ¾ cups seasoned bread crumbs
- 1 cup fresh parmesan cheese, finely shredded
- 4 garlic cloves, minced
- 2 Tbs fresh parsley, finely chopped
- ½ tsp black pepper
- 2 eggs, lightly beaten
- 1 cup red wine - Salute Red
- ¼ cup olive oil
- Preheat the oven to 400 degrees. Line two sheet pans with parchment paper.
- Place the ground beef and pork in a large mixing bowl, breaking up the meat with your fingers. Add the breadcrumbs, parmesan, garlic, and black pepper and mix lightly until everything is distributed. Add the eggs and wine and combine thoroughly.
- Using a 1 ¾ inch ice cream scoop, measure out 2 ounce portions and lightly form balls and place on the sheet pan about one inch apart.
- Bake the meatballs for 20 to 25 minutes until lightly brown and cooked through. Cut one meatball to check that it is done.
- Serve with fresh tomato marinara over your favorite pasta!
Recipes courtesy of Mark P.
We here at Rubino Estates believe that the best wine to put in a dish is a wine that pairs well with a dish. Salute Red is ideal for featuring both in your recipes and alongside them.
We hope you enjoy this taste of tradition!