In continuing with my dog days of Summer, utilizing the market, savoring the summer, preparing for the winter themed posts as of late, I bring you the really simple Banged Up Tomato Sauce. Simple though it may be, I made it dramatic and elegant by making two pots of sauce at the same time, in two colors, and then swirled them together in the bowl for serving. So beautiful, and an important reminder that the simplest things can be the best. I make Banged Up Tomato Sauce in large quantities and then freeze it when the $1.00 bin is full of beautiful tomatoes, hence the name. Tomatoes do not need to be pristine for sauce, that’s what my Peach Caprése Salad is all about. Most recently at the market, the dollar bin was full of yellow, orange, and red tomatoes and I knew I wanted to do two colors side by side. I bought about 8 pounds of red and 4 pounds yellow and orange as well as three giant Vidalia onions (but any sweet ones will do) and lots of garlic for a little over $10.00. I made the onion base part of the recipe for both sauces at the same time and only divided into two pots when I added the tomatoes. Keep in mind that sauce is a slow food. Pick a day when you’re home, doing laundry or hanging out. It’s really easy and hands off, but it needs to simmer a long time. It’s tempting to add seasonings and spices, but try it plain. The sweet delicacy of the seasonal tomatoes shines through Banged Up Tomato Sauce and that will be all the flavor you need.

2 pounds fresh tomatoes
1 ½ -2 cups diced Vidalia onions (one large)
5 cloves garlic; minced
1 cup white wine
olive oil
salt

pasta
parmiggiano reggiano (optional)
fresh pesto (optional)

Dice the onions and mince the garlic. Sautee onions only in a large pot over low heat with about a tablespoon of olive oil until very translucent. Add the garlic and cook for a couple of minutes. Add the wine and cook until it’s absorbed and evaporated. Add some salt. Cut any moldy spots off the tomatoes, but don’t worry about bruises or anything else. Rough chop the tomatoes.   I like a rustic sauce so I keep the seeds and skins, it that’s not your thing… you’ll need to blanch the tomatoes, peel, then half and hull. Way too much work in my opinion. Dump the tomatoes in with the onions. Cover and cook on medium low for an hour. When tomatoes have broken down and you have a thick liquid soup, it’s ready. Puree the sauce and cook down, lid off, until sauce reaches your desired consistency. Salt to taste. Bring water for pasta to boil. Cook to the box specifications. Strain and serve in a large bowl. Top with big scoops of both sauces, one on each half. Add a little pesto and parm for some extra saltiness. Swirl the sauces together gently. So pretty. Serve!