Tomato Sauce with Olive Oil and Choppe..

Cooking Instructions

1. Put either the prepared fresh tomatoes or the canned in a saucepan, add the carrot, celery, onion and salt, and cook with no cover on the pan at a slow, steady simmer for 30 minutes. Stir from time to time.

2. Add the olive oil, raise the heat slightly to bring to a somewhat stronger simmer, and stir occasionally, while reducing the tomato to as much of a pulp as you can with the back of the spoon. Cook for 15 minutes, then taste and correct for salt.

3. While the sauce is simmering, add the marjoram, stir thoroughly, and simmer for another 5 minutes.

4. Off heat, swirl in the grated Parmesan, then the romano, then the 2 teaspoons of olive oil. Toss immediately with the pasta.

Wine Pairing(s)

La Sera Barbera 'Il Falo'

Huntington Merlot

Chateau Mezain Bordeaux

Barefoot Merlot

Sutter Home Sauvignon Blanc

Alto Moncayo Grenache

Celler de l'Encastell 'Marge' Priorat

Toad Hollow 'Eye of the Toad' Pinot Noir Rose

Georges Duboeuf Pinot Noir

Woodbridge Zinfandel