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1
To peel tomatoes easily, wash thoroughly and, using a paring knife, detach stem ends without cutting into flesh.
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2
Score bottom end of each tomato with shallow x, and set aside.
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3
Prepare large bowl of ice water, and set aside.
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4
In 5-quart saucepan or Dutch oven, bring 3 quarts water to a rolling boil.
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5
Drop tomatoes into boiling water for 30 seconds, or until skins begin to peel.
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6
Remove tomatoes immediately with slotted spoon, and immerse in ice bath.
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7
Let tomatoes sit for 5 minutes.
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8
The tomatoes should still be firm with slightly wrinkled skin beginning to separate, making skin slip off easily.
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9
Place tomatoes in food processor, and pulse to chop.
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10
Set aside.
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11
Heat oil and crushed red pepper in 5-quart saucepan over medium-high heat,1 minute.
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12
Add garlic and onion, and saute 3 minutes.
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13
Add carrots and zucchini, and cook 5 minutes, or until vegetables soften.
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14
Add tomatoes, and spoon in tomato paste.
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15
Reduce heat to medium-low, fill paste can with Merlot and pour into saucepan.
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16
Add balsamic vinegar, and mix thoroughly.
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17
If using frozen edamame, cook according to package directions, and set aside.
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18
Cook sauce 5 minutes, stirring occasionally.
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19
Add edamame, basil, parsley, thyme and salt, and cook sauce 10 minutes longer.
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20
You can make sauce one day ahead, and refrigerate in covered container.
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21
To serve, combine sauce with pasta.
