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Just harvested cherry tomatoes are combined with fresh herbs, garlic, Parmesan cheese and red wine that creates a substantial and rich pasta sauce. Excellent over rigatoni or fusilli.
1/4 cup extra virgin olive oil
5 garlic cloves, minced
4 generous cups fresh cherry tomatoes
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon sugar
1 cup fresh basil leaves either torn into small pieces or chiffonaded
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup grated Parmesan cheese
1/4 cup red wine
In a large saucepan over medium heat, place the oil and garlic and cook only until the garlic begins to sizzle a little but do not brown the garlic.
Add the tomatoes, salt, pepper and sugar and combine well. Bring to a simmer and let cook for 15 minutes, stirring occasionally.
Using a potato masher, crush the tomatoes as much as possible then add the thyme and oregano. The sauce will be very thin.
Simmer for another 45 to 55 minutes uncovered, reducing sauce by half. It's important to give this time to cook down - as it cooks, it will thicken.
When reduced, add the Parmesan cheese, basil and wine, stir and continue to simmer for another 5 minutes. Remove from heat and partially cover.
Prepare chosen pasta, divide into 4 bowls, top with sauce and serve with extra Parmesan cheese on the side.
