Pasta Sauce

My husband plays wallyball with the guys once a week and when he arrives home hot and sweaty at 7:15, there are only two things he wants: a shower and pasta.

While he will settle for bottled sauce, I do my best to make his favorite homemade red sauce each week. My version is so easy to make, it's doable even on a weeknight.

I stumbled upon the recipe, which I've modified, in Cooking Light years ago - it was part of a recipe for lasagna. I use to only make it in the summer when tomatoes were ripe and delicious. Now that Backyard Beauties are available year round (I buy them at Hannaford and Whole Foods), the sauce is no longer just a summertime treat.

Here's the recipe:

1 tablespoon olive oil (I prefer Laudemio Extra Virgin)
1 cup finely chopped onion
5 garlic cloves, minced
4 lbs diced fresh tomatoes
4 teaspoons salt
1 teaspoon black pepper
3 teaspoons dried oregano
2/3 cup chopped fresh basil

Heat oil in a large sauce pot over medium heat. Add onion and garlic. Saute 7-10 minutes, until tender, stirring occasionally.

Add tomatoes, 3 tsp salt, pepper, oregano and a drizzle of olive oil. Bring to a boil. Reduce heat and simmer 1 hour, 20 minutes or until slightly thickened.

Remove from heat; stir in basil and 1 tsp salt.

Serve over pasta, or use to top pizza dough (add chunks of fresh mozzarella and fresh basil leaves).

I hope you enjoy the recipe as much as I do.

Bon Appetit!