Garden Tomato Sauce over Pasta

Ingredients

• 15 servings soup noodles hot cooked
• 0.3 cup cooking wine dry red
• 1  garlic clove minced
• 2 lb heirloom tomatoes cored chopped
• 15 servings kosher salt 
• 1 tablespoon olive oil 
• 1 cup onion diced
• 3 tablespoons oregano fresh chopped
• 15 servings garnish: oregano leaves fresh
• 15 servings pepper freshly ground

Equipment

• dutch oven

Directions

1. Saut onion in hot oil in a Dutch oven over medium-high heat 3 minutes or until tender.
2. Add garlic; saut 1 minute.
3. 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.
4. Add wine, and cook, stirring occasionally, 5 to 8 minutes or until almost all liquid has evaporated.
5. Remove from heat, and stir in oregano.
6. Serve sauce over hot cooked pasta. Store sauce in an airtight container in refrigerator up to 1 week, or freeze up to 1 month.