Just back from an awesome 12 day vacation (my Cabot posting will be up this week as it may take days to download all of the pictures from my fun race weekend in Maine) and inundated with fresh tomatoes from the garden. Today, as it always seems to be as we return back from vacationing in August – was filled with school shopping on the brain. I had one child done and just received the other’s list for supplies. So after many errands today, I had just enough time to whip up my down and dirty tomato sauce. No roasting tomatoes here… just a quick, fabulously fresh sauce that you can top your veggie or whole wheat pasta with and enjoy with a loaf of crusty bread and a glass of wine. I love a good sauce you can make and just let simmer on the stove while you do a million other things… and that is just what was needed today.
This recipe is just easy and adaptable. If you have a lot of tomatoes and want to use them… go for it. This is what I used with plenty of leftovers for the week.
4 lbs or so of fresh tomatoes, halved and squeezed to remove the water (I do this over a colander)
Salt and pepper to taste
2 jalapeño peppers, seeds in for more heat or removed if you prefer
1 small onion, diced
6 cloves of garlic, smashed or roughly chopped
1 tablespoon of Italian seasoning
1 teaspoon red pepper flakes
1 cup of red wine
Topping: fresh basil leaves, grated parmesan, ground pepper
Add all of your ingredients into a large pot and bring to a simmer. Cover for about 20 minutes and let cook and reduce. Then I use my hand immersion blender to puree the sauce (to your preference for texture). Adjust the flavors with additional seasonings. Simmer uncovered for about 30-40 minutes to reduce down. You can let this cook on the stove for an hour or two while you prep dinner etc.
— Knead to Cook