Recipe: Fresh Tomato and Basil Sauce

from co-op member Nina Wellen


5 lbs. ripe plum or other tomatoes

½ cup olive oil

½ cup diced onion

3 cloves garlic, peeled and minced

1 ½ cups dry red wine

5-6 sprigs fresh basil (chopped)

Salt and pepper to taste

Core tomatoes, cut into coarse chunks, and puree in food processor until smooth. Set aside.

In a deep heavy pot heat olive oil, add the onions and sauté until soft. Add garlic. Add tomatoes and stir to blend. Add wine, salt, pepper, and basil. Stir well. Bring to a boil, lower heat, and simmer for 25 minutes. The sauce will be ready to serve over pasta.

You can also add 2 cups of spinach, and 1 cup of flat Italian parsley, and ¼ cup of pine nuts or walnuts to the tomato puree step.

Add freshly grated parmesan cheese over pasta to season. 

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