Fresh Roma Tomato Sauce
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, diced|
|Scallions||8 , chopped|
|Garlic||4 Clove (20 gm), minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Roma tomatoes||2 1⁄2 Pound, quartered (16 Italian Plum Ones)|
|Unsalted butter||1 Tablespoon|
In a large skillet, heat the oil and saute the onion, scallions, and garlic until golden.
Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes.
Add the tomatoes and salt and simmer, partially covered, for 20 minutes.
Process the sauce in batches in a blender or food processor until smooth.
Strain to remove seeds and skins.
Stir in the butter, if desired.