In the summer, I love to make nice chunky tomato sauce with whatever local vegetables I can get my hands on. The farmers’ market has been kind and supplied me with the perfect ingredients.
Start by heating two tablespoons of extra virgin olive oil in your favorite pot over medium heat. I use a six quart dutch oven so I have plenty of room to work with.
Dice one large sweet onion and three large carrots. Add into the dutch oven, salt well and sauté until the onion is translucent.
While the onion and carrots sauté, finely mince four to six cloves of garlic; depending of how much garlic you prefer. My family loves garlic so I use six cloves. Add into the dutch oven and sauté until fragrant.
Two green peppers, diced, get added in next. Continue to sauté until all of the vegetables are beginning to get tender.
Strain six quarts of whole tomatoes and add to the vegetables. I used canned tomatoes from our pantry; whatever you have in your pantry will work. Stir well and break up the tomatoes with a wooden spoon.
Add in one cup of your favorite red wine. I had a beautiful bottle of Merlot on hand that my husband’s coworker, a winemaker, had given us. Always cook with a wine you enjoy drinking and you can not go wrong.
Bring to a boil and immediately turn the temperature down. The sauce should barely be at a simmer. Continue to simmer for two to three hours. This gives the flavors generous time to marry and also allows the sauce to thicken. Stir occasionally.
Add in some fresh thyme, basil and oregano. I used fresh picked from my herb garden, but herbs from the farmers’ market, store bought, or in a pinch dried herbs will work also. Season with salt and pepper to taste.
As is, this makes a nice chunky sauce. If you prefer a smoother sauce, use an immersion blender until it reaches the desired texture. The recipe makes enough for three batches, one to enjoy and two to freeze for future enjoyment.