Fresh Tomato Sauce

Step 1: Plum Tomatoes ... Cut out the stem and then make a small X on that end; then plunge the tomatoes in a pot of salted boiling water. Cook just a couple of minutes until the skin begins to pull alway from where you made the X. Remove the tomatoes from the boiling water and immediately put into a ice water bath - this will stop the cooking. After a minute or so in the ice water, remove and set on a paper towel lined plate to dry. The skin will be easy to peel off.

Step 2: Saute ... In a medium to large saute pan, and the olive oil and bring to medium high heat. Add the garlic, onion, celery, green pepper, red pepper flakes, and saute until lightly tender, about 3-5 minutes. Reduce the heat to medium low and add in the wine.

Step 3: Tomatoes ... Take half of the plum tomatoes and chop very very fine; you can even use a potato masher or a fork to lightly crush them. The other half of the tomatoes I rough chop. This adds a nice texture to the sauce. Add both plum tomatoes along with the grape or cherry tomatoes to the sauce.

Step 4: Sauce ... Season the sauce with salt, pepper and letter simmer 10 minutes, then add in the basil, oregano, check for seasoning once again and cook just another couple of minutes.

Step 5: Serve ... Over your favorite pasta, and garnish with with parmesan. ENJOY a nice fresh tomato sauce.