Always wish you had a sweet Italian grandma and your very own family tomato sauce recipe? Well, here’s a way to fake it. The Amish Paste tomatoes that Elaine has been growing for us are great for sauce, but using an assortment of the heirloom tomatoes is just oh so old world. This is a very quick sauce compared to one you must leave on the stove all day – thinner but bright and flavorful. It uses your Everblossom onion, garlic, pepper and tomatoes. It is enough for 2 servings of pasta at least.
8 good pours of extra-virgin olive oil
1 medium onion, diced
1/2 of a small chili pepper, seeded and minced
1 large clove garlic, minced
1 ½ quarts assorted heirloom tomatoes, peeled and chopped – I recommend using at least some “Amish Paste”
A pinch of sea salt and fresh-ground pepper
A pinch of sugar
Leaves from a handful of oregano sprigs (about ½ cup of loose leaves), chopped
Splash of your favorite wine
Shaved parmesan cheese for serving
- In a large sauté pan, add oil, onion, and pepper and cook over medium-high heat until onions are translucent, about 5 minutes. Add garlic toward the end so it doesn’t burn.
- Add chopped tomatoes and cook until they are very soft and watery, about 15 minutes. Add a pinch of salt, pepper and sugar and reduce heat to medium.
- Stir in oregano and a splash of wine and cook for another 5 minutes. Taste and adjust seasoning.
- Keep sauce on low heat until your pasta is ready. Serve with big shavings of parmesan cheese
You can substitute basil for the oregano, or add basil in addition. Add more chili pepper if you like more heat.