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.
Yield 4 servings
Ingredients
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. |
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| 2 | Heat oil in heavy large skillet over medium-high heat. |
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| 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. |
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| 4 | Add wine, stir and continue cooking 2 minutes. |
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| 5 | Add chopped tomatoes with their juices and dried basil and bring to boil. |
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| 6 | Reduce heat and simmer sauce, uncovered, until thickened, stirring occasionally, about 20 minutes. |
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| 7 | Season sauce to taste with cayenne and black peppers. |
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| 8 | Place pasta in bowl. Add sauce and toss thoroughly. Sprinkle with grated parmesan. |
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