Farmers' markets and supermarkets alike carry plump, sweet tomatoes at this time of year. Use a big bag of 'em to make this delicious marinara sauce, which, with your favorite pasta and a salad, makes a quick, easy weeknight dinner.
- 2 pounds plum tomatoes
- 3 tablespoons olive oil
- 1/4 cup chopped onion (optional)
- 1/2 tablespoon chopped garlic
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- Dash black pepper
- Dash salt
- 1/3 cup Romano cheese
Dice the plum tomatoes and set aside.
Heat the oil in a large skillet. Place the onion (if using), garlic, basil, oregano, salt and pepper in the skillet and heat through. Cook until the oil takes on the greenish color of the herbs, but do not brown the garlic. Add the tomatoes, stir through and simmer on low heat for 20 to 30 minutes.
At the end of the cooking time, stir in the Romano cheese and serve hot with your favorite pasta (or veal, chicken or turkey cutlets; see recipe in Serve With links below).
A 12-inch skillet is the perfect size for cooking tomato sauces. Shop for a 12-inch skillet.
Serve This Dish With: