Check out this sauce!
It comes together in next to no time, and, trust me on this, even if you do not care for Spanish olives, I think that you will be pretty darned in favor of them in this case.
We made the Iberian Meatballs yesterday, so let us take about 30 minutes and toss the sauce together to complete the meal.
And remember you can make this whole shebang gluten-free, too!
INGREDIENTS
•1 tbsp avocado or olive oil
•1 cup diced sweet onion
•1-1/2 cup dry white wine
•2 cans (14-1/2 oz) diced tomatoes
•1 cup tomato sauce
•1 tbsp Sherry Peppers Sauce*
•1 cup sliced Spanish olives
•1 tsp black pepper
•1/2 tsp Aleppo pepper
•1/2 tsp Cayenne
•1/2 tsp paprika
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Warm the oil in a large pan over medium high heat, then add the diced onion and cook for eight or nine minutes, until the onion is translucent and tender and (mebbe) just a bit browned in places.
Add the wine, turning the heat to high and scraping up any bits of onion stuck to the bottom of the pan.
Cook for a minute or two, then lower the heat, add the remaining ingredients, and simmer for ten minutes.
Add the cooked meatballs, cook for another ten minutes, then serve, or, always more better, set aside to cool, then stash in the fridge overnight to allow the flavors of the meatballs and sauce to really blend.
Enjoy!