Fresh Tomato Marinara

2 ½ lbs Ripe fresh tomatoes

5 cups good quality canned plum tomatoes, drained

¼ cup extra virgin olive oil

⅓ cup onion, diced

2 large garlic cloves, peeled and minced

⅓ cup red or yellow pepper, diced

¾ cup tawny port wine

2 tbsp fresh basil, shredded

1 tsp fresh thyme, chopped

coarse salt, to taste

fresh ground black pepper, to taste

1 tbsp anchovy paste

light brown sugar to taste

Heat oil in large heavy pot over medium heat. Saute onion and pepper until tender about 3 minutes. Add garlic continue saute for 2 more minutes.

If you are using fresh tomatoes core them. Cut tomatoes into large chunks. Puree in food processor in batches.
Add to the onion and pepper pot.
-Or-
Add the canned tomatoes.

Add the wine, salt, black pepper, basil, anchovy paste, and thyme; stir.
Bring to a boil over medium high heat. Reduce heat and simmer gently uncovered stirring occasionally until thickened and very smooth - about 1 1/2 Hours.

Taste and adjust seasonings.
Add brown sugar if needed to cut the acidity.

Notes:

Use 3 -28 oz cans of tomatoes for a double batch.
Add tomato paste when using fresh garden tomatoes.
Hold sugar until the end. Add only as needed.

Keeps well in refrigerator for at least 1 week, freezes beautifully.

Uses:
Use as a sauce for pizza.
Serve as a dip for wedges of fresh focaccia.
Spoon over grilled fillet of beef or chicken.
Stir a bit of light cream and some Parmesan cheese in the sauce to create a creamy tomato Alfredo sauce.

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Fresh Tomato Marinara