Every once in a while, I get inspired to attempt an experiment. I had seen on Alton Brown months and months ago that the best tomato sauce came from actually cooking down the tomatoes and I was curious. So this week, I had bought some whole tomatoes as well as some onions, some garlic, and some spaghetti noodles. I had some chicken that I had the girlfriend cook up when she was making chicken mole the other night.
I put the garlic, tomatoes, and onions in the pan with some olive oil.
I left them cook down a little bit and then added some red wine and the chicken, chopped up pretty small with a butcher knife.
I put that mix on top of the spaghetti noodles and served.
It turned out pretty well!
A few things I would change:
- I had decided this was a cooking wine. In retrospect, it was probably a “pour down the drain” wine. I think I put too much and it overpowered everything else
- Using grape tomatoes is probably ideal. They cook through quicker than the bigger ones that I used.
- More garlic is probably better
All in all, a solid experiment.
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