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  Spicy Fresh Tomato Sauce
  Category: Sauces
  Author: Susan Levine, Deerfield Beach, Fl
  Date: 10/2/2010
  Hits: 912
History: I was debating what to do with some very ripe beefsteak tomatoes, and was also in the mood for something Italian. I know the rule is to place the tomatoes into hot water and then remove the skins. I find this is not necessary. The sauce is lightly blended at the end and the texture is superb. Not a tomato skin to be found. Rich texture tomato sauce for hearty shaped pasta.
Serving Size: four to six
Preparation Time: 1:00

2 tbsp. olive oil
2 large cloves fresh garlic sliced thin
1/2 large red onion chopped (the larger ones seem to be sweeter)
5 large beefsteak tomatoes, well ripened, coarsely chopped
1 tsp. oregano
2 tsp. dried basil or 1/2 bunch fresh, finely chopped
1/2 tsp. hot pepper flakes
2 small cans tomato sauce
3/4 cup White Zinfandel wine
8 fresh white mushrooms, sliced
1 tsp salt fresh ground pepper
1/2 cup water
1 pound cooked rigatoni
Heat olive oil in Large pot Add the garlic and onion Lower the heat while simmering so the garlic does not burn Cook About 4 minutes Add chopped tomatoes Cook 2 minutes Add the rest of the ingredients, one at a time Bring to simmer Cover and cook for one hour stirring every 10 minutes. Remove from heat to let cool slightly. Being careful, since the sauce is hot, pour the sauce in several batches into a blender or food processor. Pulse very lightly, only 2 or 3 times for each batch. The texture will be rich without any lumps. Delicious over rigatoni or pasta of your choice. Pass the grated cheese. Serve with salad and crusty bread.

Reformatted from a recipe submitted to, © Good Cooking, Inc.
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