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Italian Mama Tomato and Pepperoni Dunk

Source of Recipe

From "Dip It!" by Rick Rodgers


Recipe Introduction

"To inaugurate the first viewing of the complete DVD version of The Godfather, a new dip was in order. Mama Corleone would have been proud to serve this spicy tomato sauce as a dip for crusty bread."

List of Ingredients

â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 1 medium onion, chopped
â—¦ 8 ounces mushrooms, chopped
â—¦ 6 ounces thinly sliced pepperoni, chopped
â—¦ 2 cloves garlic, minced
â—¦ ½ cup hearty red wine, such as Shiraz
â—¦ One 28-ounce can crushed tomatoes in thick purée
â—¦ 2 teaspoons dried oregano
â—¦ ¼ cup chopped fresh basil


Recipe

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, until translucent, about 3 minutes. Add the mushrooms and cook, stirring often, until they give off their juices and they evaporate, about 6 minutes. Stir in the pepperoni and garlic and cook until the garlic is fragrant, about 1 minute.

Add the red wine and bring to a boil. Stir in the crushed tomatoes and oregano and bring back to a boil. Reduce the heat to low and simmer until thickened, about 45 minutes.

Stir in the basil and simmer for 5 minutes. (The dip can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat over medium heat.) Transfer to a heatproof serving dish and serve hot with baguette slices, crostini, or store-bought soft breadsticks.

Makes 4 ½ cups