Do you have a favorite tomato sauce recipe? It's a good thing to have handy when the last of the summer tomatoes stack up and you've tired of tomato salads and sandwiches.
We don't eat a lot of pasta in our house but since we've been training for the marathon, we've created a Friday night tradition of big bowls of pasta before our long runs on Saturday mornings. This is a good tradition. In fact, It might be the best part of marathon training. I recommend you waste no time and get a pot of this sauce going as soon as possible.
[If you're working with fresh tomatoes, you'll need about 4-5 lbs for this recipe. Slice a small x on one end of each tomato. Boil a pot of water, drop the tomatoes in for 30-45 seconds, and then drop them in an ice bath for one minute. The tomato skins will peel right off. Set a fine mesh sieve over a bowl. Then break each tomato apart over the sieve. The seeds will drop into the sieve and the juices will collect in the bowl below. Place the tomato pieces and juices into the bowl and proceed with the recipe below.]
Basic Tomato Sauce
2 tablespoons good olive oil
2 cups chopped yellow onion
3 teaspoons minced garlic
1/2 teaspoon of red pepper flakes
1 cup good red wine
2 (14-ounce) cans pureed tomatoes
2 (14-ounce) cans chopped or diced tomatoes
2 tablespoons chopped fresh flat-leaf parsley
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Heat the olive oil in a large saucepan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and red pepper flakes, and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Bring to a boil, then reduce the heat and cook at a low simmer for 30-45 minutes.