Fresh Tomato Sauce
Yields 1 gallon
Quick-cooked fresh tomato sauce has wonderful flavor and many uses.
2 large yellow onions
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.