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.