Fresh Tomato Sauce
|Ripe tomatoes||3 Pound (6 Large / 12 Medium Size)|
|Olive oil||1 Tablespoon|
|Onions||4 Ounce, chopped (4 Medium Size)|
|Garlic cloves||2 Large, minced / crushed through a press|
|Dry white wine||1 Cup (16 tbs)|
|Tomato paste||3 Tablespoon|
|Dried basil||1 Teaspoon, crumbled|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Dried red pepper flakes||1⁄4 Teaspoon|
1. One at a time, stab each tomato onto a long fork and roast directly over a flame, turning it in the flame, until lightly blistered and lightly speckled black all over, about 1 to 2 minutes. (Alternatively, drop into a large pot of boiling water for 10 seconds and then dip briefly in cold water. Drain.) Peel the tomatoes and cut out the stem end. Cut the tomatoes in half crosswise, and lightly squeeze out the seeds. Cut the tomatoes into 1-inch chunks; you should have about 5 cups.
2. Spoon the oil into a nonreactive medium saucepan and warm over moderate heat. Add the onions and saute until soft and translucent, 3 to 5 minutes. If they become dry or begin to stick, add 1 or 2 tablespoons of water and continue cooking. Add the garlic and cook for 30 seconds longer. Add the fresh tomatoes, wine, tomato paste, basil, oregano, bay leaf, salt, pepper and hot pepper flakes. Bring to a boil, stirring frequently, over moderate heat. Lower the heat and simmer, stirring occasionally, until thickened and reduced to 4 cups, 35 to 50 minutes. Taste to check the acidity of the tomatoes and add 1 to 2 teaspoons of sugar if desired. Serve hot, over pasta or mushrooms. This sauce improves if made a day or two ahead and stored in the refrigerator.