Garden Tomato Sauce

If you’ve got lots of tomatoes, this recipe also freezes well. I make a few batches each summer and it is a treat to defrost mid winter!

  • 1 Tablespoon olive oil
  • 2 cloves garlic
  • 1 red onion, diced
  • 1 bell pepper, diced
  • 1/4 cup red wine
  • 1/2 cup vegetable broth
  • 2 lbs. tomatoes
  • 4 sprigs thyme, chopped
  • 2 Tablespoons basil, chopped

Heat the oil in a very large sauté pan or stock pot. Stir in garlic onion, pepper and season with salt and pepper. Sauté until soft, about 5-7 minutes. Add the wine and stock, boil until reduced by half. Meanwhile, score tomatoes and cover with hot water in a large bowl. Allow them to soak for several minutes, then peel. Halve tomatoes and squeeze over a mesh strainer to remove seeds and reserve juices.

Chop tomatoes and add with juice and thyme to onion mixture. Simmer, uncover for -45 minutes, stirring often until thick and concentrated. Stir in the basil and adjust salt and pepper to taste. Serve over your favorite pasta.

Adapted from a recipe by Anne Willans, from Good Food No Fuss: 150 Recipes and Ideas for Easy to Cook Dishes

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