Fresh Tomato Sauce
6 organic medium round tomatoes or 12 Roma Tomatoes cut into chunks
3 Tablespoons extra-virgin olive oil
1 medium white or yellow onion, chopped small
6 scallions chopped into small pieces
3 garlic cloves peeled and chopped small
1/3 cup white wine
1 teaspoon kosher salt
4-6 ounces of your favorite semolina pasta
Freshly grated Parmesan Cheese
8 to 10 fresh basil leaves
Heat a large saucepan on medium-high heat until hot. Add the olive oil, onions, scallions, chopped garlic, and saute for 5 minutes. Add the wine and continue to cook reducing by more than half. Add the tomatoes salt, and cook for 40 minutes at a slow bubbly simmer. Remove from heat.
Puree the tomato mixture in a blender for 1 minute. Pour the tomatoes back into the pot you cooked it in. Cook pasta according to package directions.
Drain the pasta well. Pour the drained pasta back into the pot you cooked it in and place the pot back on the stove. Turn the heat to medium-high, add 1 or 2 ladles of the sauce over pasta and mix to heat through for about 15 to 20 seconds.
Add two ladles of the pasta into a dinner bowl. Add more sauce on top. Sprinkle over plenty of freshly grated Parmesan cheese.
Place the fresh basil leaves one on top of the other. Roll tight then slice thin to form ribbons! Sprinkle over each serving of pasta.
The sauce can also be served as a soup! I like to chill the sauce and enjoy it with fresh basil and a drizzle of extra virgin Olive Oil!
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