Fresh Tomato Sauce

Instructions

Peel the tomatoes by bringing a large pot of water to a boil and preparing a bowl of ice water. Cut an X in the bottom of each tomato (just enough to cut through the skin). Place in the boiling water for 20 seconds and then into ice water. The skins will easily peel.

Place a fine strainer over a small bowl. Cut tomatoes in half and remove the seeds into the strainer being sure to reserve any juices in the bowl. Discard the seeds and chop the tomatoes into chunks.

Heat olive oil in a medium saucepan. Add onion and cook over medium low heat until tender, do not brown.

Once onion is tender, add garlic and seasonings. Cook until fragrant, about 1 minute.

Add chopped tomatoes, red wine, reserved tomato juices, and ½ teaspoon salt. Bring to a simmer and let cook uncovered for 45-55 minutes or until thickened.

Blend sauce with a hand blender (or pulse a few times in a food processor) to reach desired consistency. Season with salt & pepper to taste.

Stir in fresh herbs and serve.

Sauce