Image By Chris McIntosh for Boston Organics
3 Tbsp olive oil1/3 cup white onion, diced4 cloves garlic, minced3 1/2 cups tomatoes (or 48 oz canned whole tomatoes), chopped1/3 cup fresh basil, chopped1/4 cup dry red wine, optional1 Tbsp balsamic vinegar3/4 tsp saltSeveral grinds fresh black pepper
Pinch of dried red chili flakes
Note: Using a skillet rather than the traditional saucepan allows the water to evaporate quickly so the tomatoes cook fully and the sauce thickens.
Heat olive oil in medium skillet over medium high heat. Saute onion and garlic for 2-3 minutes, or until onion is translucent and mixture is highly fragrant.
Add remaining ingredients. Bring to a boil, reduce heat to medium low, and simmer uncovered for about 30 minutes if using fresh tomatoes (for canned tomatoes try 20 minutes). Stir occasionally. The sauce is done when thickened to desired consistency and the oil on the surface is a deep orange.
Serve over freshly cooked pasta. Top with grated Parmesan, if desired.
Adapted from The Art of Cooking Real Food
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This recipe was most recently featured in
Boston Organics Newsletter No. 34 of 2015.