Quick, versatile tomato sauce

tomato sauce

I have all of this undersized, beautiful, tasty tomatoes in my garden. You might have a bunch of big juicy heirlooms bought at the farmers market, or a leftover assortment of smalls and larges, all different types. No worries. You can make a quick sauce that is super flexible, keeps well in the fridge for over a week, can be frozen, or can even be canned as a single jar. Just don’t’ let those gorgeous tomatoes go to waste! This is loosely a recipe for a single pint jar of sauce, though depending on your tomatoes, it might the a little more, or a little less. I decided to keep my jar in the refrigerator, and have been spooning it over pasta, toasted breads, and braised kale all week!

 

2 Tbs. olive oil, heated gently in a sauce pan

1.5 cups of fresh tomatoes, skin one

1/4 tsp. of salt

4 Tbs. fresh basil leaves

When your oil is heated gently in the skillet (olive oil doesn’t react well to high heat), add your garlic. Heat the garlic for a  few minutes until the garlic becomes translucent. Add your tomatoes. If they are small, add them whole or sliced in half. If they are larger, slice them into one inch chunks. Continue to cook the tomatoes over low heat, stirring occasionally, until they break down, and begin to release their sugars. Add the basil, torn, and the salt, stir. When the tomatoes have released enough of their juices to make a loose sauce, turn off the heat. Use immediately, or cool, and refrigerate or freeze.

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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