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Tomato Sauce for the High Summer


When the ripest tomatoes are available from your garden or farmer's market, make this rich tomato sauce. I think of it as making a wine reduction applied to tomatoes. Serve with Fresh Pasta.
8 ripe tomatoes
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, thinly sliced
1/2 teaspoon oregano
1/2 cup dry white wine
2 teaspoons dried basil, crumbled
8 ounces freshly cooked pasta
1/2 cup grated parmesan cheese
1 Put tomatoes in a large bowl. Pour boiling water over them. After five minutes peel off skins. Chop tomatoes into half-inch dice and set aside, reserving the juices.

2 Heat oil in heavy large skillet over medium-high heat.

3 Add onion and saute for 5 minutes, then add garlic slices and oregano. Cook until onion is golden brown, stirring occasionally, about a total of 8 minutes.

4 Add wine, stir and continue cooking 2 minutes.

5 Add chopped tomatoes with their juices and dried basil and bring to boil.

6 Reduce heat and simmer sauce, uncovered, until thickened, stirring occasionally, about 20 minutes.

7 Season sauce to taste with cayenne and black peppers.

8 Place pasta in bowl. Add sauce and toss thoroughly. Sprinkle with grated parmesan.

servings  use metric
original recipe yield: 4 Servings

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