Adapted from this recipe (nutrition facts in the recipe link). Great way to use up all those fresh tomatoes, basil, and oregano in August.
The wine and paprika cut the sweetness of the tomatoes and leave just a zesty tomato taste.
|14 batches from a full day of canning!|
Summer Tomato Sauce
3 cups tomato
1/4 cup red wine
1/2 cup onion, chopped
4 cloves garlic (small; 2 cloves if big), minced
1/4 cup kalamata olives, pitted and chopped
2 tbs fresh basil (1 tbs dry)
2 tsp fresh oregano (1 tsp dry)
1/2 tsp paprika
1/2 tsp salt or to taste
3 tbs parmesan (fresh)
Blanch and peel the tomatoes, or use canned tomatoes. Puree 8 at a time in food processor and put them in a stock pot. Start heating.
|That's one thick sauce!|
Add wine, paprika, and onion and cook until onion is soft.
When water has mostly evaporated from the tomatoes add the garlic, olives, basil and oregano and heat through.
Stir in parmesan and serve over capellini or shell pasta.
When I can the sauce I add the paremesan when I'm serving it, not before.