If you’ve got bushels of tomatoes in your garden right about now, I highly recommend this fresh tomato sauce. It’s a rare that a recipe can be incredibly easy and have deep, rich flavor all at the same time. This one does.
My taste testers (also known as my family) were licking their plates and asking for more. Once you have everything prepped, this only takes one minute to cook in a hot skillet. Really just so, so delicious.
Every summer I look for new ways to use up the garden tomato bounty. I had good success with making home made tomato paste, and last summer I made roasted tomato sauce for the freezer – both huge successes! Of course, there are few things better in this world than a fresh garden tomato, with or without dirt, and just a tiny bit of salt, eaten over a sink. Tomatoes are a fruit, after all.
Don’t you just love tomato season?
- ½ cup good quality extra virgin olive oil
- 2 cloves garlic, minced
- 4 cups finely diced fresh ripe tomatoes
- 2 tablespoons diced basil leaves (plus a little extra for garnish)
- 2 tablespoons diced oregano leaves
- 1 teaspoon salt
- ½ teaspoon pepper
- In a large skillet, heat the oil to medium high heat. Add in garlic and tomatoes (they will sizzle rapidly at first), and stir for a few seconds to release steam.
- Stir in the basil, oregano, salt and pepper. Let cook for just 30 seconds.
Other bloggers adventures with fresh tomato sauce: