Garden Tomato Sauce over Pasta

YieldMakes about 3 cups

Total Time15 Mins



  • 1 onion, diced (about 1 cup)
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 4 medium-size heirloom tomatoes (about 2 lb.), cored and chopped
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup dry red wine
  • 3 tablespoons chopped fresh oregano or marjoram
  • Hot cooked pasta
  • Garnish: fresh oregano leaves


    Sauté onion in hot oil in a Dutch oven over medium-high heat 3 minutes or until tender. Add garlic; sauté 1 minute. Add tomatoes, kosher salt, and freshly ground pepper to taste. Cook, stirring often, 2 to 3 minutes or until tomatoes start to release their juices. Add wine, and cook, stirring occasionally, 5 to 8 minutes or until almost all liquid has evaporated. Remove from heat, and stir in oregano. Serve sauce over hot cooked pasta. Store sauce in an airtight container in refrigerator up to 1 week, or freeze up to 1 month.

Originally published on Southern Living, Garden Tomato Sauce over Pasta.