Yields 1 gallon

Quick-cooked fresh tomato sauce has wonderful flavor and many uses.

2 large yellow onions

1 shallot

8 cloves garlic

20 fresh plum tomatoes

10 large fresh basil leaves

3 sprigs fresh oregano leaves

¼ bunch fresh parsley

1 tablespoon olive oil

½ cup dry red wine

Fresh-cracked black pepper, to taste

2 tablespoons cold unsalted butter (optional)

• Dice the onions and mince the shallot and garlic. Chop the tomatoes and herbs.

• Heat the oil to medium temperature in a large stockpot. Add the onions, shallots, and garlic. Sauté lightly for approximately 2 to 3 minutes, then add the tomatoes. Toss the tomatoes in the onion mixture for approximately 3 minutes. Add the wine and let it reduce for approximately 10 minutes.

• Add the herbs and spices. Add the butter, if desired. Adjust seasonings to taste, then remove from heat and serve.

Wine in Cooking

Do not use cooking wines — they have a high salt content and do not taste good! Use a wonderful full-bodied red wine that you would drink with dinner. You don't have to spend a lot, however — ordinary “house” or “table” wines are usually more than sufficient for cooking purposes.