Fresh Tomato Ragu for Pasta

[Wizard]

I had some heirloom tomatoes just past their prime, I decided to make a quick tomato sauce with them.
I used Mortgage Lifter, Cherokee Purple and San Marzano grape tomatoes. From dicing to final product took about 45 minutes.

Ingredients

2 Mortgage Lifter
1 Cherokee Purple
5 San Marzano grape tomato
1/2 medium sweet onion
1/3 large sweet pepper
Rosemary, Basil, Oregano, Parsley to taste
2 Tablespoons of Olive Oil.
1 small can of tomato paste
1/2 teaspoon of red pepper
3 medium garlic cloves

Dice the onion, sweet pepper,  tomatoes and garlic.
Put olive oil in sauce pot and heat till hot
Add diced ingredients to olive oil and cook until onion, pepper and tomatoes are soft.
Add spices, mash the tomatoes and leave skins in the sauce.
Add tomato paste and mix well.
Add water to desired thickness. Ragu is a thick and sticky sauce.
Simmer 15-30 minutes

I served the ragu over pasta. It can also be used over vegetables or meats. The secret to a great ragu is using San Marzano tomatoes. They have a deep, bold flavor.

Wizard

[coldfront]

Nice!   

correct on the San Marzanos...  as a side note, they're the preferred tomato for those folks who make wood-fired napoletana style pizza.

[flowerjohn]

Sounds delicious there Wizard! My grandmother was from Naples and I have made variations of that sauce my whole life. I use the fresh Roma tomato as well when they are in season. I like that variety of tomatoes you used in there!!


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[Oldfart9999]

I'm hungry!!!!
Rodney

[Donald Garner]

Let's eat