What do you do when your tomatoes all ripen at the same time? Make some fresh pasta sauce, of course!
Easy!
Inexpensive!
Serves:6people
Serving Size:1/2 cup
Fresh Tomato Basil Pasta Sauce
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We like to make this in the summer when we have more tomatoes than we know what to do with. We simply chop the tomatoes, skin, seeds and all, but feel free to blanch and peel and/or remove the seeds. You can also use canned tomatoes if you don’t have fresh, but it’s not quite the same. Depending on the acidity of the tomatoes, we’ll add red wine, vinegar, or a pinch of sugar at the end. Taste and decide for yourself.
Tools:knife and cutting board, large (4- quart) saucepan, measuring cups and spoons
| Prep Time | |
| 10 minutes |
| Cook Time |
| 25-35 minutes |
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Ingredients
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 small onion
- 3 cups chopped tomatoes or 1 (28-ounce) can diced or crushed tomatoes
- 2 tablespoons tomato paste (optional)
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh basil
- 2 tablespoons red wine (optional)
Servings: people
Units:
Instructions
- Slice garlic. Heat oil in a large saucepan over medium-low heat, then add garlic. Cook and stir 1 to 2 minutes, or until golden and fragrant.
- Remove from heat. Set aside to cool while you continue. This infuses the oil with the garlic flavor— the more time it stands the more intense it will taste.
- Chop onion. Add to garlic, and return to medium-low heat. Cook and stir 3 to 5 minutes, until soft and translucent.
- Chop tomatoes then add to saucepan (along with their juices), tomato paste, bay leaves, salt, and pepper. Simmer on low (uncovered) 15 to 30 minutes.
- Chop fresh basil and add along with optional red wine. Cook another 5 minutes.
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