An intensely flavored, full-bodied sauce that’s good on a variety of dishes, this one will keep for up to one week in the refrigerator. Use ripe local tomatoes and basil for best results.

　　

Ingredients

makes 4 to 5 cups

　　

For the Tomatoes

10 to 12 ripe plum tomatoes

　　1/4 cup olive oil

　　4 garlic cloves

　　1 teaspoon dried thyme

　　2 teaspoons kosher salt

　　1 teaspoon freshly ground black pepper

　　

For the Sauce

1/2 cup olive oil

　　2 garlic cloves, thinly sliced

　　1 onion, cut into 1/4-inch dice

　　2 teaspoons chopped fresh thyme

　　1/2 cup chopped fresh basil

　　1/2 cup red wine

　　Kosher salt and freshly ground black pepper to taste

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Prepare the tomatoes: Toss together the plum tomatoes, olive oil, garlic, thyme, salt, and pepper in a large bowl.

　　

Step 3

Arrange the tomatoes in a single layer on a baking sheet. Roast the tomatoes for 15 to 20 minutes, or until nicely browned. Allow to cool slightly on the baking sheet.

　　

Step 4

Using your hands, crush the tomatoes into 1/2-inch pieces, making sure to reserve the juice.

　　

Step 5

Make the sauce: Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 2 minutes, or until the garlic is barely brown. Stir in the onion and cook for 3 minutes, or until the onion is beginning to brown. Stir in the roasted tomatoes, their reserved juice, and the thyme, basil, and red wine.

　　

Step 6

Simmer the sauce for 20 to 30 minutes, or until thick. Add salt and pepper to taste. Serve warm.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.