Spaghetti with Toasted Garlic-Tomato Sauce

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Ingredients:

1/2 Small Onion, chopped

1/4 cup Olive Oil

4 Cloves Garlic, sliced
2 lb. Ripe Tomatoes, peeled and seeded

1/2 cup Fresh Basil

4 Tbsp. Red Wine

1 Small can Tomato Paste

Salt, Pepper to taste

1 lb. spaghetti

Directions:

To peel tomatoes, cut a shallow X in the bottom end of each one. Immerse the tomatoes in a pot of boiling water and blanch for 60 seconds. Using a slotted spoon, transfer them to a bowl of ice water to stop the cooking. Then use your fingers or a small knife to slip off the skins. To seed tomatoes, slice them in half crosswise (across the equator). Hold each half over a sink or bowl and lightly squeeze and shake it to dislodge the seeds, using your fingers if needed.

In a large sauté pan over medium-high heat, warm the olive oil. Add garlic and onion and cook on medium heat, stirring occasionally until cooked through. Add three-quarters of the tomatoes, along with the tomato paste, basil, red wine, and the garlic & onion in the olive oil into a food processor or blender and blend until smooth. Chop the remaining tomatoes into 1 cm pieces and add to sauce mixture to give it texture. Add water to thin if desired. Season with salt & pepper.

Start cooking the spaghetti. Heat sauce on medium for 10 minutes. Reduce the heat to low to keep the sauce warm. Serve with warm, crusty bread and olive oil. Top with parmesan cheese.

Makes about 6 Servings.