Recipe: Simple Summer Tomato Sauce

I’ve been making this recipe since I first learned how to cook.  It’s so simple, but the final flavors are perfect.  Today I made this sauce with our first harvest of San Marzano tomatoes from our garden (along with some Yellow Perfections).  I also made fresh pasta because it’s quarantine times and I have lots of time so why not?  The garden fresh tomatoes and hand-made pasta are obviously optional, but brought this recipe to it’s full potential of deliciousness.  I have made this recipe several times with canned tomatoes and boxed pasta, and the results are also great!

This sauce comes together in the same amount of time it takes to boil water and cook pasta, which is one of the many reasons why this is my go-to sauce.  No need to pureeing tomatoes and concentrating anything down for hours.  The sauce comes together quickly and maintains that bright, fresh tomato flavor that is such a joy at the peak of summertime.

I hope you are able to access some fresh, local tomatoes this summer and make this sauce.  It’s summer perfection and it’s something that I look forward to eating on the regular as my tomato harvests continue to roll in. 

Recipe along with photos are below.  This recipe makes enough for 1 box full of cooked pasta, about 4 servings.

Simple Summer Tomato Sauce

Ingredients:

  • 10-12 fresh San Marzano (or Roma/Plum) tomatoes
  • 3 cloves of garlic, chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1-2 inch sprig rosemary, chopped
  • 5-10 basil leaves, chopped

Method:

  1. Wash and dry tomatoes before dicing into bite-sized pieces using a serrated knife.  Set aside.
  2. Chop garlic and set aside.
  3. Add olive oil to a large frying pan and put the pan over medium-high heat.  Add the garlic and saute until garlic is fragrant, but not browned.
  4. Add the chopped tomatoes to the oil and garlic, stir to combine.  Cook until the tomatoes begin to break down and juices begin to boil, about 5 minutes.  Reduce the heat to low and simmer for another 3 minutes or so.  Goal is to concentrate the tomatoes slightly but to maintain enough tomato juice to coat the pasta as a sauce.
  5. Add salt, rosemary, and basil, stir to combine.
  6. Add cooked pasta of choice to the sauce, and stir to combine.
  7. Enjoy!

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