Easy Fresh Tomato Sauce
Make use of summer's abundant tomatoes with this easy sauce. Use with fresh pasta, lasagna, or any other dish that calls for tomato sauce. This sauce can also be frozen or canned, then used during the long winter months.
INGREDIENTS | YIELDS about 2 cups
- 6 large, ripe tomatoes
- 4 tablespoons good-quality, extra-virgin olive oil
- 1 medium white onion, chopped into small pieces
- 4 cloves garlic, minced
- ¼ cup red wine
- ¼ cup fresh basil, chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup water (if necessary)
Bring a large pot of water to boil on the stove. De-stem tomatoes, but leave the tomatoes whole; in other words, do not core them. Put whole tomatoes in the boiling water. When their skins begin to burst, retrieve them with tongs and discard the water.
Peel tomatoes by pulling skin from burst areas first. The skin should slip off easily. If part of the flesh remains attached to the skin, scrape the flesh into the bowl you'll place the peeled tomatoes in. Discard skins.
Chop peeled tomatoes into 1-to 1½-inch chunks. Retain all the tomato juices and put chopped tomatoes, juices, and scrapings in a bowl.
Add olive oil to a large sauté pan over medium-high. Add the onions and sauté until transparent, then add the garlic and sauté a minute or two until aromas have blended.
Add chopped tomatoes and all the tomato juices to the onions and garlic. Turn the heat up a bit and stir briskly while ingredients blend and heat together. When the tomatoes start to bubble, turn the heat down to medium-low.
Add wine, basil, salt, and pepper, and let simmer for 8–10 minutes. Watch carefully; you don't want all the juices to evaporate. Add water if necessary, or additional wine. Taste and adjust seasonings, then use with your favorite fresh pasta or lasagna recipe.
One of the easiest pasta dishes in the world is pasta pomodoro. Prepare the tomato sauce from this recipe. Cook some dried or fresh pasta noodles per directions, and then top with tomato sauce and grated Parmigiano-Reggiano, Grana Padano, or Pecorino Romano. Serve immediately and enjoy!