Easy Fresh Tomato Sauce Recipe

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Vegetables Lentil Vegetable Gratin Quick Zucchini Skewered Vegetables Leeks Nicoise Broiled Marinated Vegetables Cannellini Beans a la Genovese Fried Zucchini Stuffed Zucchini Sauteed Potatoes and Onions Quick Eggplant Special New Potatoes and Green Beans Eggplant Parmigiano Stuffed Eggplant Green Tomato Parmigiana Easy Tomato Sauce Oven Dried Tomatoes Roasted Onions Abruzzi Zucchini Crema Roasted Pears and Onions 2005 Sauvignon Blanc 2005 Glissando	Easy Fresh Tomato Sauce
	One day last year, when we were observing the rice harvest in the Sacramento Valley, our friend, Minnie Pereira, famous for her cooking at the Speckled Goose Club, gave Ramona a huge box of tomatoes for sauce. Ramona had no time to peel, seed, and chop tomatoes, not to mention spending hours cooking down the tomatoes into a sauce. Always looking for shortcuts, just like her mother Marian, Ramona hit on this method. Tomatoes 3 tablespoons olive oil 1 medium onion 2 cloves garlc 1 teaspoon salt 1/2 teaspoon fresh pepper 1/4 teaspoon red pepper flakes 1/4 teaspoon dried oregano 1/4 cup good dry wine
	Wash core and cut tomatoes in half. Add some olive oil to a baking pan, and place tomato halves in pans. Roast in a 350 degree oven until skins split and become a little brown. The oven roasting draws a lot of moisture out of the tomatoes so it is not necessary to simmer for a long time on the top of the stove. Place by batches into the blender and liquefy. Strain. You can use the sauce at once or you can freeze it in plastic bags by batches. You can defrost a batch or just plop it into a frying pan with a little olive oil and cook until reduced. For a good quick sauce, add the remaining ingredients Combine ingredients and simmer for twenty minutess Serve over pasta. *Enjoy with our 2005 Pinot Noir.*

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