Quick Plum Tomato Sauce
- 16 Plum Tomatoes, Cored
- 2 Tbs. Olive Oil
- 2 Cloves Garlic, Finely Chopped
- ½ Cup White Wine
- Salt and Black Pepper to taste
- Bring a large pot of water to a boil.
- Drop in the tomatoes and count to 10.
- Remove them from the water and transfer to a colander.
- Rinse with cold water.
- When the tomatoes are cool enough to handle, peel off the skins and chop the flesh coarsely.
- In a large flameproof casserole, heat the oil and cook the garlic for 30 seconds.
- Add the tomatoes and saute them for 5 minutes.
- Add the wine, salt, and pepper and bring the mixture to a boil.
- Lower the heat to medium and continue cooking for 15 minutes or until the tomatoes have turned into a chunky sauce.
- Taste for seasoning, add more salt and pepper if necessary.
Makes about 3 cups
