Go to the farmer’s market and buy a bunch of freshly picked tomatoes. Get several different varieties if you can, especially heirloom. Then make the the easiest tomato sauce you will ever make! To make it, you basically just throw all the ingredients into a casserole dish, roast it in the oven, let it cool and then blend it.
You don’t really need a recipe, but I used about 3 pounds of fresh tomatoes, one third of a Vidalia onion (sliced), a couple of cloves of garlic and some fresh basil from my garden. If you must, add a bay leaf to the mix, just remember to pull it out and discard it before blending it.
Add a little splash of good olive oil and red wine, a heavy pinch of salt and pepper and stir it around a little. Roast it in the oven (you don’t even have to preheat it) at 325 degrees Fahrenheit for 35 to 45 minutes. Remove and let cool. Put it all in the blender and puree to desired consistency.
If you want to add meat, like I did, brown some ground turkey in a medium saucepan until no longer pink. Add the pureed tomato sauce to the pan and maybe a little extra red wine and bring to a boil. Reduce the heat and let simmer for about 30 minutes, serve with freshly boiled pasta (either packaged or homemade).
For some fresh homemade pasta recipes, just scroll down to the search widget at the bottom of my blog and enter the word “pasta.”
If necessary, do the little dance I call the “sauce stretcher.” If it looks like you won’t have enough sauce for your pasta, add a little vegetable or chicken broth. You could also go the pseudo-bolognese route and add some warmed milk (preferable whole) or cream to your sauce at the end, just before serving.
Pass the grated parmesan cheese and some freshly torn basil leaves and dig in!