An intensely flavored, full-bodied sauce that’s good on a variety of dishes, this one will keep for up to one week in the refrigerator. Use ripe local tomatoes and basil for best results.
Recipe information
Yield
makes 4 to 5 cups
Ingredients
For the Tomatoes
For the Sauce
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Prepare the tomatoes: Toss together the plum tomatoes, olive oil, garlic, thyme, salt, and pepper in a large bowl.
Step 3
Arrange the tomatoes in a single layer on a baking sheet. Roast the tomatoes for 15 to 20 minutes, or until nicely browned. Allow to cool slightly on the baking sheet.
Step 4
Using your hands, crush the tomatoes into 1/2-inch pieces, making sure to reserve the juice.
Step 5
Make the sauce: Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 2 minutes, or until the garlic is barely brown. Stir in the onion and cook for 3 minutes, or until the onion is beginning to brown. Stir in the roasted tomatoes, their reserved juice, and the thyme, basil, and red wine.
Step 6
Simmer the sauce for 20 to 30 minutes, or until thick. Add salt and pepper to taste. Serve warm.
