Pasta Sauce

I decided tonight that what I really needed (mentally, anyway) was an evening making homemade tomato sauce and a glass of red wine. After an entertaining encounter at Dover Wines (a story for another time) and an expedition to Tuttles for appropriate materials, I headed home. The recipe is as follows (if only for me!)

8-10 roma tomatoes
5 on the vine beefsteak tomatoes
1 large shallot
1/2 a green pepper
2 large garlic cloves
olive oil
balsamic vinegar
red wine
pinch of kosher salt
12 basil leaves, chiffonaded
handful of italian parsley, chopped
1/2t dried oregano (fresh would be better, but Tuttles didn't have any, and I forgot to go to Fiddleheads to see if they had any)
1 20 oz can of crushed tomatoes
1T tomato paste

dice up the aromatics, chopping them up nice and small. Soften over med-low heat in olive oil. Shallots first, then peppers, then garlic so it doesn't burn. Add the tomatoes, tomato paste, a splash of balsamic vinegar, crushed tomatoes, and herbs. Dump whatever's left in your current glass of wine (what, you didn't think I'd *just* cook with it, did you?!), pour yourself another glass, and wait for the sauce to be done.

Add tomatoes