This doesn’t look like much, but it was the best tomato sauce I’ve ever tasted. I bought about ten pounds of tomatoes (at $1 a pound!) from a local farmer at our Rittenhouse Farmer’s Market on Saturday. They were cheap because they were extra ripe—perfect for sauce.
Started with three large (not local) onions (couldn’t find them at the farmer’s market), sliced and sautéed for a LONG time to get the sweetness—probably 25 minutes. Browned them a little at first too. Added dried oregano and thyme and about 10 cloves minced garlic (not local). Cooked 10 minutes more. Then added the chopped up tomatoes. Cooked down for maybe an hour. Added a little (1/4 cup?) red wine. 10 minutes more. Then added a whole bunch of basil chopped small with the heat off.
Simple and so good.
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