CHERRY TOMATO SAUCE

START WITH GOOD FRESH CHERRY TOMATOES, ABOUT 2 PINTS

in the early cooking process

INGREDIENTS:

3 Tbsp. olive oil

1 large onion. diced

4 cloves garlic. sliced

1 sweet yellow pepper, chopped

1/4 cup dry white wine

1/4 cup red wine

1/4 cup fresh basil. rough cut

3 sprigs fresh rosemary, cut off and chopped

1/2 tsp. red pepper flakes

salt and pepper to taste

1 Tbsp. agave nectar

DIRECTIONS:

Heat the oil and saute the chopped onions for a few minutes.  When they start to soften, add the garlic and peppers.  Continue to cook for a few minutes.

Add the whole cherry tomatoes, wines, basil, rosemary, red pepper flakes, salt and pepper and agave nectar.  Bring all to a boil, cover, reduce heat and simmer for at least 60 minutes.

When ready to serve, using an immersion blender, blend the mixture until mostly smooth but still containing some chunks.

blended sauce

serve with a pasta that "catches" the sauce