I dedicate this recipe to my brother-in-law Chuck Elliott. A short time ago he made a marinara from his prize hand-grown tomatoes and was quite displeased with the outcome, declaring that it tasted like tomato juice on noodles. I asked him how long he cooked it, thinking he may not like the fresca approach to the tomato sauce. He responded "COOK IT?! Your supposed to cook it?" Chuck, you can cook this one.
The version I discuss here is not traditional, because it uses grilled veggies, and a variety of them, to add deeper flavor and texture. In a sense it is more like a prima verde approach, but with more caramelization of the vegetables. If you want a light traditional tomato sauce, see another recipe.
I make this sauce for my wife, when I am leaving for several days. She loves to eat vegetarian and wants something she can make in one pot. She can thaw out this sauce, or take it out of the frig and pour it over the hot cooked pasta. Then she grates some cheese, eats dinner, washes one pot, one plate, one fork and a cheese grater.
Marinate for several hours or over night the following vegetables in a mixture of extra virgin olive oil, chopped fresh garlic, a handful of chopped fresh parsley leaves and 1 tbls of chopped fresh rosemary. Add pepper to taste.
1 medium onion halved
2 halved carrots
2 halved celery stalks
2 bell peppers (after the bell peppers have blackened on the outside, sweat them in a paper or plastic bag for a few minutes then remove the skin)
2 portabello mushrooms
2 zucchini
1 large eggplant (slice the eggplant about 1/2 inch thick and sprinkle them with salt before you marinate them; and let them sit for about 20 minutes, turn and do the same to the other side)
Grill all the vegetables and then put them aside on a plate.
Soak 1 oz of dried porcini mushrooms in water for 30 minutes
After marinating, prepare grill for high-heat and salt the vegetables. Grill them until tender and put aside in a plate.
In a medium hot frying pan add extra virgin olive oil, one medium onion chipped, salt and pepper. Sweat the onion. When tender add 1 lb mixed wild or button mushrooms and cook for about 7 minutes, stirring. Then add 1 1/2 to 2 cups of dry red wine, and reduce by half. Add two cloves of garlic, chopped and 15 sprigs of parsley, leaves only. Cook for 2 or 3 minutes. Now add 20 roma tomatoes that you have put through a food mill, or 32 oz canned Italian tomatoes that you have put through a mill or (last resort) 32 oz. of high-quality tomato sauce. Add chopped porcini and its liquid (strain the liquid to remove grit). Cook for about 15-20 minutes. Taste for seasoning and correct.
Chop up grilled vegetables and add them to the sauce. Add the pasta (something sturdy is best) to the pan with the sauce and cook for another minute. Finish with fresh chopped basil and parmesiano reggiano cheese.
