Makes about 3 cups
This tomato sauce, made without the usual paste, is wonderful to keep on hand in the freezer for pasta, omelets, and grilled meats and poultry.
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped or thinly sliced
• 2 large cloves garlic, peeled and mashed
• 2 1/2 pounds ripe fresh tomatoes or imported canned tomatoes, drained and cut in 1/2-inch dice; reserve juice
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh sage
• 1 tablespoon chopped fresh parsley, preferably flat-leaved
• 1/2–3/4 cup dry white wine
• Salt and freshly ground black pepper
Heat olive oil in a large skillet over moderately high heat; sauté onion and garlic until softened. Add tomatoes gradually, keeping heat as high as possible without browning. Stir in herbs, wine, and any reserved tomato juice; reduce heat to low and simmer for about 20 minutes, or until vegetables are softened and fragrant. Add more wine or water if needed to prevent sticking and maintain desired consistency. Season with salt and pepper to taste.
Madalene Hill and Gwen Barclay are herbal sages who are now relocating from Cleveland, Texas, to the tiny central Texas town of Round Top, where they will continue writing, teaching, cooking, and gardening.
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