After talking with my friend Meghan, who loves tomatoes, I’ve changed how I make pasta sauce. Pureeing the tomatoes before cooking them wasn’t a great idea because it ended up with a strange consistency. So this time, I only halved some cherry tomatoes and they became soft very quickly. You don’t need to use cherry tomatoes, it’s just what I had. I liked this sauce better. Like the other sauce recipe, you can add 1/4 C red wine and let the sauce cook a little longer.
6 C tomatoes, chopped roughly
8 cloves garlic, chopped roughly
2 T olive oil
1 T salt (or to taste)
2 or 3 t sugar (if your tomatoes are sweet, don’t bother)
1 T rosemary, dried (or any other Italian spice) OR 1/4 C fresh herbs
1/4 C red wine (optional)
- Saute the garlic in olive oil in a saucepan over low heat.
- Add tomatoes and stir constantly until some liquid is released from the tomatoes.
- Add salt, sugar and wine (if using), and spices. Simmer until sauce has reached the desired thickness. Stir occasionally and crush the tomatoes with your spoon as they cook.
3 responses so far ↓
patogato // June 28, 2008 at 7:09 am |
mmmm… our tomato plants have little tomatoes on them! I can’t wait to make some sauce! I never add rosemary, I should try that sometime. I have one pot I keep on meaning to buy another herb for, I think I will get rosemary tomorrow at the farmer’s market!
Scott Page // July 10, 2008 at 10:58 pm |
Hey Sarah I made mine using this recipe and a mix of fresh tomatoes and canned. It was pretty good, but the canned tomatoes didn’t break up like the rest.
Sarah // July 11, 2008 at 4:43 pm |
I’m glad it worked for you. That’s a good idea about combining the canned and fresh tomatoes. Were they whole canned tomatoes? Maybe you could chop them up a little first next time.