Yields or Serves:
If you’re still gathering tomatoes from your garden or coming across beauties at your local farmers’ market then make this Fresh Tomato Marinara Sauce. Make a double batch and freeze half. You’ll thank yourself in the gloom of midwinter.
- 3 Pounds Ripe Fresh Tomatoes
- 1/3 Cup Olive Oil
- 1/2 Cup Diced Onions
- 1/3 Cup Diced Bell Pepper (Red or Yellow)
- 4 Large Garlic Cloves (Minced)
- 3/4 Cup Red Wine (Chianti, Merlot, or Cabernet)
- 1 Teaspoon Kosher Salt
- 1/2 Cup Fresh Basil (Shredded)
- 1 Tablespoon Fresh Oregano (Chopped)
- 1/2 Teaspoon Freshly Ground Pepper
- Wash and core tomatoes. Cut them into large chunks and place them into blender or food processor. Purée until smooth.
- In a large-size saucepan heat olive oil over a medium heat. Add onions, bell peppers, and garlic. Sauté for 4 minutes until tender.
- Add puréed tomatoes, red wine, kosher salt, basil, oregano, and pepper. Bring to boil over a medium-high heat. Cover with lid and turn heat down to a simmer a cook for 20 minutes. Stir occasionally.
- Remove from heat and serve hot or store in refrigerator for up to 1 week. You may also freeze sauce for up to 3 months.
- Makes 1 Quart
- Use as a sauce for pasta. Use as a light fresh sauce for pizza. Serves as a dip for wedges of freshly baked focaccia. Spoon over grilled fillet of beef or chicken. Stir in a bit of light cream or crème fraiche and some Parmesan cheese into sauce to create a creamy tomato Alfredo sauce.
- © Victoria Hart Glavin