My Mother’s Roasted Tomato Sauce

By David Harbilas

I don’t think my mother actually created this sauce.

I credit that to another food writer, though I don’t exactly know who; but she did seem to perfect it very quickly.

This is, as I remember it, exactly as she made it, and it goes well with nearly everything from pasta and chicken to fish.

I once made it with lobster for some friends in Florida—they bugged me for years to return to make it again.

Makes about 4 cups of sauce

• 10 fresh plum tomatoes
• 1 large yellow onion, preferably Vidalia
• 6 cloves of garlic, peeled and left whole
• 1 ½ cups white wine Read the rest of this entry »