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1
Bring a large pot of water to a boil. Reduce heat to a simmer.
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2
Place Ripe Tomatoes in a metal collander or China Cap and lower it into the simmering water. Remove as soon as skins begin to split.
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3
When Tomatoes are cool enough to handle, remove skins by gently peeling them off. (They should remove easily, but if they do not, re-emerse into hot water for another minute)
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4
Run peeled Tomatoes through a food mill, or if you do not have access to one, quarter the Tomatoes and remove the seeds. Then sqeeze them over a bowl and remove any hard core pieces.
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5
In a Large saute pan heat EVOO. Add smashed and chopped Fresh Garlic, Sliced Spring Onions including greens,chopped Red Chili Pepper and fresh Herbs. Stir on a medium heat until Garlic is golden brown and the aroma of herbs is released.
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6
Add 1 cup of good Red Wine and de-glaze the pan. Cook the wine and herbs until Wine is reduced by half. Add pureed Tomatoes and stir. Reduce heat to a simmer. Salt and pepper to taste.
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7
Simmer stirring every 5 to 10 minutes or so for 30 minutes.
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8
Serve over Pasta of choice (Fresh is always great)
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9
Add a little of the Pasta cooking water if sauce begins to thicken too much.
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10
Grate a little Parmigiana-Regiano for even more Great Italian Taste.
