Saturday, August 23, 2008

Sweet and Tangy Quick Cherry Tomato Sauce

2 T olive oil
1/2 large sweet onion (Maui or Vidalia work), chopped
3 cloves garlic, minced
3 pints cherry tomatoes - chopped or rough minced in a food processor (don't pulverize, you want chunks)
1 14 1/2 oz can diced tomatoes with liquid
1/4 cup Chianti Wine (this does add flavor, but you can skip)
2 T dried basil
1 1/2 T dried oregano

In a large pan saute garlic and onions in olive oil over medium heat for 3-4 minutes. Add tomatoes, herbs, salt and pepper to taste, and saute until tomatoes are broken down well and beginning to sweeten for a few minutes, then turn heat down and simmer at least 10 minutes on a low setting to let flavors mesh. Add wine and simmer a little longer to let it evaporate and leave the flavors - 10 minutes or more if you have time. The more you simmer the more the flavors blend. Taste it and see. If its too tangy you can add a pinch of sugar.

Serve over angel hair or spaghetti with a big side of garlic bread and/or salad, or use on crusty bread like bruschetta.



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