Fresh Tomato Sauce with Mushrooms

3 lbs. fresh Tomatoes
1 lb. Mushrooms
4 Tbsps. Olive Oil
3 cloves Garlic, crushed
1 tsp. Sea Salt
½ cup Red Port Wine or Burgundy
½ tsp. freshly ground Black Pepper
¼ cup fresh Basil, minced
2 Tbsps. fresh Oregano, minced
To remove the skin from the Tomatoes:   (optional)
  • Bring a quart pot of Water to a boil.
  • Remove the core from the tomatoes and plunge into the boiling water.  Leave in the water from 1-3 minutes, depending
    on the ripeness of the tomatoes.
  • Remove from the boiling water and plunge into ice water.
  • Remove from the ice water and with a paring knife, slip the skin from each
    tomato.  (The skin should slip off easily)
Slice the Tomatoes in half and remove scoop out the seeds with a spoon or the tip of a paring knife.
Slice each half into four pieces (if the tomatoes are large, cut the halves into ¼” strips)
Cut the strips in ¼ to ½” cross sections.  Set aside.
Clean the Mushrooms and remove the stems.  Slice into about 6 pieces each.
Heat the Olive Oil in a sauté pan until it is very hot, but not smoking.
Add the Mushrooms and Salt and sauté until they just begin to caramelize.
Add the Garlic and cook one minute.
Add the prepared Tomatoes; cook for 2 minutes or and add the wine.
Cook over high heat for 2 more minutes, then turn to simmer and continue cooking for about 15 minutes.
Add the  Black  Pepper, minced Basil and Oregano one to two minutes before serving.  Taste and adjust seasonings if necessary.
Serve hot over cooked Pasta with freshly grated Parmesan.
Yield:  Enough sauce for 1/2 lb. pasta

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