Plum Tomato Sauce

• 1/2 large onion, chopped
• 3 garlic cloves, minced
• 15 plum tomatoes, sliced
• 3 tablespoons cooking sherry
• 1/4 cup vegetable broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 tablespoon olive oil
• Fresh Parmesan & Basil for garnish
• 16 ounces package Fusilli pasta (or pasta of your choice)

1. Heat large stock pot over medium heat, and add olive oil and onion.
2. Cook onion for a few minutes, then add garlic.
3. Cook the garlic for only a minute so it doesn't burn, then add tomatoes, mix well.
4. Add sherry, broth, and spices; bring to a boil.
5. Reduce heat to maintain a light boil, cook about 15 minutes until tomatoes have cooked down and skins are broken.
6. Carefully transfer sauce to a blender and blend until completely pureed.
7. Pour over cooked pasta. Garnish with fresh Parmesan cheese, and fresh basil if desired.

onion, garlic, tomatoes, cooking sherry, vegetable broth, salt, black pepper, basil, oregano, olive oil, fresh parmesan, fusilli pasta

Taken from food52.com/recipes/75490-plum-tomato-sauce (may not work)