(Almost) Perfect Tomato Sauce

Tomato season is officially in full swing, and with each week, we are getting more and more from our CSA.  Last week, I will sheepishly admit, we didn't manage to eat them all before they turned.  I felt horrible about throwing them away! 

I set about looking for a good tomato sauce recipe, but with some limitations.  (1) I was too lazy/scared to get the skins off my tomatoes first.  (2) No cold sauces allowed (I learned the hard way in my pre-engagement days that, with Daddy Moose, cold = not suitable for dinner).

The below recipe is the result of my searching and own creative modifying.  The good: it is probably the best-tasting tomato sauce I've made! The bad: it turned out thinner than I would have liked.  My homework for next time is to figure out how to give it some more heft without messing with the flavor.

Summer Tomato Sauce 

(Adapted from this recipe from Food & Wine) 

Ingredients  

2 pounds very ripe, room temperature tomatoes (about 4 regular, or 8 Roma, or whatever came in your basket!), chopped 

2 large cloves garlic, minced 

3 tablespoons olive oil 

1/2 teaspoon red pepper flakes

1 teaspoon salt 

1/4 teaspoon fresh-ground black pepper 

2/3 cup lightly packed fresh basil 

1/2 cup red wine (I used some cheap Cabernet that had been taking up space on my shelf) 

2 cups meat of choice (optional) (I chopped up the leftovers from the rotisserie chicken we had late last week; you could easily add ground beef or sliced Italian sausage, too)

For serving:

Pasta of choice (I used whole wheat penne)

Grated Parmesan cheese (preferably fresh!)

Method

1. Blend first seven ingredients in a blender or food processor until smooth.
2. Add fresh basil and pulse just once or twice.
3. Pour into a large saucepan, add wine and meat (if using) and bring to a boil over medium heat.
4. Cover, reduce heat to simmer for at least 30 minutes.
5. Serve over pasta and topped with fresh, grated Parmesan cheese.

What is your favorite, easy tomato sauce recipe?  Any suggestions on how to thicken it up?
 
Photo Credit