Does it get any better than fresh tomato sauce made with Matt’s summertime tomatoes? And, they are so pretty! I know lots of you make fresh sauce because it is a great way to use up a bunch of tomatoes. I just thought I would share my version. I blanched, peeled and pureed the tomatoes then added sauteed veggies – Birdsong garlic & peppers , leftover celery & carrots along with red wine, tomato paste, basil & Italian seasoning, salt & pepper. I simmered it for about five hours. I pureed the sauce when it was finished because Bob doesn’t like chunky sauce, but either way would be good :). After dinner, I put the remaining cooked pasta and sauce in a casserole dish topped with mozz & parm cheese. Tomorrow , I’ll just bake that and have a pasta casserole. Delicious!