- 5 medium tomatoes
- 1/2 C red wine
- 1 sprig fresh rosemary, chopped
- 1 T fresh oregano, chopped
- 6 fresh basil leaves, chopped
- 1 T fresh parsley, chopped
- 1 green garlic, chopped
- 1/4 C spring onion (or regular onion)
- 1 T balsamic vinegar
- 2 slices bacon, finely chopped (opt. – could sub smoked paprika and 2 T olive oil)
- 1-2 T olive oil
- salt and pepper
- 1/2 C pasta water (opt.)
- Prepare an ice bath (bowl of water and ice). In a soup pot, boil water. Score each tomato with an X, not cutting too deep. Submerge tomatoes in water and cook 1 minute. Remove from hot water and place in ice bath (to stop the cooking). When they’re cool enough to handle, peel tomatoes (skin should come right off). Chop tomatoes.
- Cook bacon. Remove from pan and set aside. In same pan, add olive oil, garlic, onion, salt, and pepper. Cook over medium-low heat 2 minutes. Add tomatoes, cook 3 minutes. Add herbs, wine, balsamic vinegar, and cook 30 minutes over medium-high heat, stirring occasionally (turn heat down if liquid evaporates and it starts to burn, or just add more liquid). (Opt.: Add about 1/2 C pasta water, if you’re making it with pasta.)
- Either use the sauce as is (chunky), or puree with immersion blender or regular blender (remove middle stopper to let steam escape, and cover lid with a towel).
This makes about 2 C of sauce. For lasagna recipe, you may want to double this!
The bacon can either be used in the lasagna, or added to the sauce at the end. 🙂