tomatoes (6-7) cored, seeded, and quartered
olive oil
1/2 an onion sliced
white wine
1/2 a small can of tomato paste
2- tsps minced garlic (more or less)
sugar
salt
1/4 cup fresh basil chopped
I put the tomatoes and onions on a cookie sheet and tossed with some olive oil and roasted them on 350 in the oven until they were nice and tender, slightly browned. Let them cool and tossed them in the food processor and puree. Put tomato puree in a large skillet on the stove- low heat. Sprinkle in some white wine, tomato paste, garlic, sugar (I like mine a little sweet, probably added a Tablespoon :), salt and basil. Let simmer on low for 2+ hours. Serve over pasta!
This was a great use for all the tomatoes from the garden! Tonight we are having that with garlic bread (of course) and a salad with pears, walnuts, Parmesan cheese with a balsamic vinegar dressing
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment