Since discovering how easy it is to make marinara sauce from fresh tomatoes, that’s what I do! Well, as often as I remember that’s what I do.
It’s always olive oil, garlic, tomatoes and basil. However, I never use the same proportions, because what I also can’t remember to do is write this stuff down.
Well, tonight I made a mental note to make a mental note of proportions.
And I changed it up a bit!
3 Tablespoons Olive Oil
5 Cloves of Garlic, Crushed
4 Vine Tomatoes, Chopped
1/4 Cup White Wine (perhaps leftovers from a meal gone wrong?)
Lots of Fresh Basil, Chopped
Heat olive oil over medium heat and add the crushed garlic. Just as the garlic starts to brown, add the tomatoes. Increase heat to medium high and let the tomatoes cook down for about 10 minutes, stirring often. Add the white wine and cook at medium high for another 10 minutes, again stirring often. Reduce heat to medium low and cook until tomatoes are mush. Add basil, stir, remove from heat, and serve!
Do you think it’s a coincidence that I stumbled upon a kick butt sauce creation and a newfound appreciation of freezing in the same week??