Fresh Tomato Sauce

Begin by scoring a large X in the bottom of each tomato. You don’t want to cut too deep, just enough to cut through the skins. Place the tomatoes in a sauce pot and add enough water to cover them. They will probably float in the water, but just push them down and if the water covers them, you’re good to go! Bring the water to a rolling boil and boil the tomatoes for approximately 30 seconds, or until you can see the skins begin to peel back.

Drain the water and, carefully as they will be hot, peel the skins from the tomatoes and remove the cores. After you have de-skinned and de-cored the tomatoes, mash them with a fork (like I do) or blend them in a food processor until you reach your desired consistency.

Transfer the mashed tomatoes to a sauce pot, add the parsley, garlic powder, cumin, black pepper, nutmeg, salt, milk and red wine. Stir to combine and simmer on medium until the sauce thickens. Taste the sauce before serving and add any additional spices, herbs, milk or wine you feel necessary.

Serve over pasta.