Serving Size: for two

2 packages of Cherry or Grape Tomatoes
Red Wine – 1/4 cup
Oregano – 1 heaping Tbsp to 1 heaping Tbsp
Basil – 1 heaping Tbsp to 1 heaping Tbsp
Fresh Ground Black Pepper (or Jane’s Krazy Mixed-Up Seasonings – Pepper)
Montreal Steak Seasoning
3 – 6 Garlic cloves

Slice each Grape or Cherry Tomato in half and place into a large bowl. In a good Sauce pan poor in just enough olive oil to cover the bottom. Turn heat to Medium. Pour in enough of the halved Grape or Cherry Tomato’s to cover the bottom. Let them sit for a few minutes in order to soften them up. Take a large spoon and press down in order to smash the tomato’s (My advice to you…DEFINITELY wear an apron for this portion).

Once you have all of the tomatoes smashed and softened up, pour in your red wine. I have no exact amount or quantity to give you on the wine…maybe a 1/4 – 1/2 cup.

Next add the Oregano, Basil and freshly ground black pepper.

Add a very light portion of the Montreal Steak Seasoning…it has very good flavor but also a lot of salt in it. I probably only add 1/2 to 1 Tsp.

Stir everything together well and let it cook on low heat for at least 2 1/2 hours. You can cook it for a smaller amount of time, but the longer it cooks the better the flavor will be. But more importantly, the longer it cooks more of the natural liquids will evaporate.

Once your sauce is ready and prior to your starting the process of boiling your noodles, smash and peel your garlic cloves. Do not mince. Rather, chop the garlic. Big or small chunks is up to you. Once you place your noodles of choice into the boiling water, then add your chopped garlic to your sauce and stir (the longer the garlic cooks, the milder it becomes. We like our garlic to have some punch so we save it for last).


Fresh Mushrooms…

Place half of your fresh mushrooms into the sauce at the beginning, the last half at the end (when you start to boil your noodles). This gives you a nice combo of cooked and fresh tasting mushrooms in your sauce.


We like to add feta cheese into our sauce. And just as with the mushrooms…add half of the feta at the beginning and the last half when you begin to boil the noodles.