Fresh Chunky Marinara

More tortellini! As we've mentioned in a few previous posts (here and here) we love the easy and quick aspect of prepared tortellini. This week with all the extra summer tomatoes around we made a quick fresh chunky marinara sauce and tossed it with tortellini. Obviously the star of this post is the sauce. We consulted a few different places but primarily we followed the one from Cook's Illustrated The New Best Recipe. Here's what we did:

3 tbsp extra virgin olive oil
2 medium garlic cloves, pressed or minced
2 lbs ripe tomatoes, cored, peeled, seeded, and chopped**
1 onion, diced
2 tbsp fresh basil leaves, chopped
splash of red wine

Heat 2 tbsp oil in a medium skillet over medium heat. Add onion and saute until soft (5-7 minutes); then add the garlic and saute until garlic is fragrant but not browned (1-2 minutes). Stir in the tomatoes; increase the heat to medium-high and cook until any liquid given off by the tomatoes evaporates and the tomato pieces lose their shape to form a chunky sauce, about 10 minutes. Stir in the basil, splash of wine, and salt to taste; simmer for about 10 minutes. Toss with tortellini or other preferred pasta!

**Peeling tomatoes can be a bit tricky. The easiest way is with a boiling method (check out this website for more details) but it's a bit time consuming. I just peeled them with a knife and used my fingers to remove the seeds and squeezed out excess liquid.

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