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| This sauce has a spicy, fresh flavor. If sweet red summer tomatoes are available, use them; |
| otherwise, good-quality canned tomatoes will work well. The balsamic vinegar accentuates the |
| sweetness of the sauce, and the red pepper flakes provide a perfect contrast to the sweetness. |
| This sauce is delicious tossed with pasta. |
| 2 Tbs. extra-virgin olive oil |
| 8 ripe tomatoes, peeled, seeded and diced, or 1 can (28 oz.) plum tomatoes, drained and chopped |
| Large pinch of red pepper flakes |
| Salt and freshly ground pepper, to taste |
| In a large fry pan over medium heat, warm the olive oil. Add the onion and sauté, stirring, until soft, |
| Add the tomatoes, oregano, red pepper flakes, vinegar, tomato paste, red wine, sugar, salt and |
| pepper. Bring to a simmer and cook gently, uncovered, until the sauce thickens, about 20 minutes. |
| Stir 2 or 3 times during cooking to prevent scorching. Remove from the heat and let cool. |
| Transfer the sauce to a blender or to a food processor fitted with the metal blade. Puree until |
| smooth. Taste and adjust the seasonings with salt and pepper. Use the sauce hot or at room |
| temperature. The sauce may be stored in a tightly covered container in the refrigerator for up to 3 |
| days or in the freezer for up to 2 months. Makes about 2 cups. |
| Adapted from Williams-Sonoma Kitchen Library Series, Beans & Rice, by Joanne Weir (Time-Life |
| info@barringtonsoftware.com |
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Software Incorporated