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White Wine Tomato Sauce

Prep Time: 15 Minutes, Cook Time: 20 Minutes


  • 2-3 Tbsp olive oil
  • 1/2 onion diced
  • 4-8 tomatoes diced
  • 2-3 cups chopped vegetables (optional) we used portobello mushrooms
  • 4-6 garlic cloves sliced or minced
  • 1/4 cup white wine Pinot Grigio is my favorite
  • Italian Parsley chopped
  • Salt to taste
  • Basil julienned for garnish
  • parmesan cheese
  • 1/4 cup fresh pesto (optional)


  • In a large saucepan, heat up a few tablespoons of olive oil on medium to high heat and sauté onion.
  • Add in tomatoes and any optional vegetables and sauté.
  • Pour in wine and continue cooking for a few minutes to evaporate the alcohol.
  • Add in the garlic and cook another few minutes.
  • Add chopped Italian parsley, lower the heat, and simmer for a couple of minutes.
  • Add salt to taste.
  • To serve, plate individually over pasta or cooked cabbage. Top with fresh basil and/or a dollop of fresh pesto and sprinkle of parmesan cheese.


Tried this recipe?Let us know how it was!

Playlists: Cool Girls, Feel It Mix, Happy-Go-Lucky

Light and fresh, this quick and easy dish is a family staple around here.  All ingredients are approximate and feel free to add any vegetables- like squash, mushrooms, eggplant, Swiss chard or any others- to change it up. The secret here is to cook this sauce fast and don’t overcook it so it feels light and fresh.  (If you decide to simmer for hours it becomes another- also delicious!- meal altogether, better for colder seasons.) Serve over capellini, zucchini noodles, sautéed cabbage, rice or any other base.


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