We love this sauce as a meatless meal over hearty pasta. Or try it in lasagna or a meatball sub.
1 onion, diced (about 1 cup)
1 tablespoon olive oil
1 garlic clove, minced
4 medium-size heirloom tomatoes (about 2 lb.), cored and chopped
Freshly ground pepper
1/4 cup dry red wine
3 tablespoons chopped fresh oregano or marjoram
Hot cooked pasta
Garnish: fresh oregano leaves
How to Make It
Sauté onion in hot oil in a Dutch oven over medium-high heat 3 minutes or until tender. Add garlic; sauté 1 minute. Add tomatoes, kosher salt, and freshly ground pepper to taste. Cook, stirring often, 2 to 3 minutes or until tomatoes start to release their juices. Add wine, and cook, stirring occasionally, 5 to 8 minutes or until almost all liquid has evaporated. Remove from heat, and stir in oregano. Serve sauce over hot cooked pasta. Store sauce in an airtight container in refrigerator up to 1 week, or freeze up to 1 month.