Since we moved to the Dominican Republic, I have had fresh local tomatoes year-round. This actually didn't seem so great for spaghetti sauce making, initially. Because while the above formula makes a quick and easy sauce when you have canned tomatoes on hand, somehow a bag of fresh tomatoes and peppers inspires less motivation for making spaghetti. Too much work. And so, always driven by a sort of creative laziness, I came up with a quick pasta sauce for when all you have on hand is fresh ingredients . . . using the blender.
I throw the onion and garlic in the blender first (with the peppers, if there's room), and do my best to pulse them without pureeing them. Then I dump them into the pot with some olive oil and salt and get them sauteing. Then I throw the tomatoes into the blender and blend lightly (usually I have to do a couple of rounds, for a full pot of sauce) and once the starter veggies are sauteed, I add the tomato and a little wine. Sometimes (when I'm in a hurry, which I usually am) I'll even blend the mushrooms with some of the other vegetables. I add the seasonings I mentioned earlier, and then I'm done.
Then I just let it cook on the stove while I make eggplant or ground beef and while I cook the noodles and make a salad. And when everything else is ready, the sauce is ready. Anyway, I realize that for most of my readers, this is not the season for fresh local tomatoes or peppers. But it really is fast and easy, and if I don't share it now, I don't know if I'll remember to later. So at the very least, here's something to try this summer when you have fresh tomatoes on hand! :)