Frost has hit Boston. Goodbye warm nights. I’ve put flannel sheets on the bed and pulled in my plants from the deck, which included my tomato plants sporting a few green orbs reluctant to ripen to red. But once I moved them inside things started moving right along and now I have another small crop of homegrown tomatoes!
What better and easy way to enjoy these than to make a simple, fresh tomato sauce for pasta. Beats opening a jar every time.
Patience for late bloomers
1 tablespoon of olive oil
1 small or half onion chopped,
1 clove garlic, diced
2 medium (or several small) tomatoes, chopped
1/2 red bell pepper, chopped
1 tablespoon white cooking wine
1 bay leaf
salt and pepper, to taste
In a sauce pan, heat olive oil and sautée onion and garlic until onion is translucent, about 3 minutes. Add remaining ingredients and stir. Reduce heat to simmer and cook, stirring occasionally for 30 minutes. Remove bay leaf.
Serve over freshly cooked pasta with lots of freshly grated parmesan cheese.