Chunky Tomato Sauce

It’s almost the end of tomato season.  So, I don’t want to waste a single tomato.  It’s time for some tomato sauce.

Chunky Tomato Sauce
makes 5-6 cups

5 heaping cups ripe whole tomatoes, washed and cored
1 giant Vidalia onion, roughly diced
extra virgin olive oil, as needed
1 glass red wine
4-6 garlic cloves, sliced
1 Tablespoon sugar
1/4 teaspoon dried basil
1/4 – 1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon fine sea salt, or to taste

fresh basil, added at the end
(Or as I’ll be doing, layer into the baked penne dish.)

Pulse tomatoes in food processor to a coarse grind.  You should end up with 4  heaping cups of chunky tomato pieces.  Set aside.  In a dutch oven, saute onion in olive oil for 3-5 minutes.  The edges should be very lightly golden.  Deglaze pan with red wine.  Burn off  most of the wine before adding all remaining ingredients.  Bring to a simmer and allow flavors to mingle for at least 10-15 minutes.

This will be the base for my baked tomato penne dish.

(If using to dress pasta, add basil at the end.)

Or, for a great snack:

Layer day old baguette with a spoon or two of sauce.  Bake in 400 degree oven til bubbly.  Shave Parmigiano Reggiano on top.

Mangia!