Rustic Tomato Sauce
Rustic Tomato Sauce (with emphasis on RUSTIC!)
Despite all the jibes about Scots being unwilling to waste anything, there are some times when we CAN use the entire tomato! This recipe makes a savory, chunky sauce for those days when you want to get the tomatoes straight off the vine and right onto the pasta. If you are one of those folks who just can’t face tomato seeds and strips of peel on your plate of penne, then run the finished sauce through a food mill. You can also puree the tomatoes in a food processor before cooking.
But if you are in the mood for a quick and hearty tomato sauce, then here it is.
2 tbs olive oil
3 large shallots, finely chopped
1 large clove garlic, minced
8 cups coarsely chopped tomatoes (Roma are best but any kind will do)
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes
salt and pepper to taste
Saute the shallots and garlic in the oil. Add the rest of the ingredients and bring to a boil. Let simmer anywhere from 20-45 minutes. If you want a richer sauce, stir in one six ounce can of tomato paste. Garnish with fresh shredded basil and freshly grated parmesan cheese. Makes about 2 quarts and freezes well. Enjoy! ~ Glyn