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