Garden Tomato Sauce

Adapted from a recipe by Anne Willans, Good Food, No Fuss.

If you’ve got lots of tomatoes, this recipe also freezes well.

1 Tablespoon olive oil
2 cloves garlic
1 red onion, diced
1 bell pepper, diced
1/4 cup red wine
1/2 cup vegetable broth
2 lbs. tomatoes
4 sprigs thyme, chopped
2 Tablespoons basil, chopped

Heat the oil in a very large sauté pan or stock pot. Stir in garlic
onion, pepper and season with salt and pepper. Sauté until soft,
about 5-7 minutes. Add the wine and stock, boil until reduced
by half. Meanwhile, score tomatoes and cover with hot water in
a large bowl. Allow them to soak for several minutes, then peel.
Halve tomatoes and squeeze over a mesh strainer to remove
seeds and reserve juices. Chop tomatoes and add with juice
and thyme to onion mixture. Simmer, uncover for -45 minutes,
stirring often until thick and concentrated. Stir in the basil and
adjust salt and pepper to taste. Serve over your favorite pasta.