September 5, 2012

A Basic, Fresh Tomato Sauce

Posted by Laura

We have had an insane amount of tomatoes pile in from our farm share over the past few weeks. Two weeks ago I made a double batch of Seth's Fresh Salsa, and then froze a bunch of it. Last week, we snacked on tomatoes each day (adding them to our lunch boxes and eating them whole, eating them as an evening snack, etc...). This week, we got another huge batch before being able to finish last week's (story of our farm-share-life).

I thought a fresh tomato sauce would be the perfect way to use up some of these tomatoes. I wanted the recipe to be simple and did not want to go through too many steps (like peeling the tomatoes, etc). I skimmed the internet and found a few different recipes that I pieced together. The recipe I came up with is meant to be a base recipe for sauces. You can add meat, more vegetables, etc.

Fresh Tomato Sauce
Mostly adapted from this recipe. The key to this recipe is the white wine.

2 Tablespoons olive oil
3 Medium onions, minced
4 Garlic cloves, minced
6 Tomatoes, chopped
3 Tablespoons white wine
Salt & Pepper
2 Tablespoons grated Parmesan cheese

1. In a large saucepan, saute garlic and onions in the olive oil over medium heat. My Italian co-worker calls this "'soffritto', the base for a good Italian sauce".
2. Add tomatoes, wine, salt & pepper. Stir well, cover and simmer for 30 minutes
3. Stir in Parmesan cheese towards the end of the simmering
4. This next step is optional. Your sauce will be very chunky. Take out the desired amount of clumps and run them through a food processor or blender (or an immersion blender would be ideal). Add back to sauce. Enjoy!

Soffritto - onions & garlic sauteed in olive oil

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