Don’t ask me to choose a favorite vegetable, especially if it’s one homegrown with love — but if I must, it is quite easily the tomato. Lovingly ripened, sweet and plump with juicy goodness. And there is is no judgment on the variety, I love them all! I love a Kumato Brown, Golden Jubilee yellow, and of course small cherry varieties are just as delectable. I love tomatoes every way. Ohh but tomatoes in a Peach or Watermelon Caprese Salad with pistachios and a sprinkling of fresh basil or mint…mamma mia! *chef’s kiss*
At their peak in the garden, when the few stems planted are kind and bursting with plenty of delicious gems, it’s a delight. Their bountiful harvest enough to make endless salad variations, eaten as a snack, given to neighbors and one of my favorite uses for them, cooking into sauces to freeze well into the colder months — when I’m longing for brightness of summer. With beautiful ripe garden tomatoes, a healthy dose of different basils and a low simmer, you have a fresh and earthy tomato sauce I love incorporating into so many dishes! This sauce is my go-to when making pizza, beautiful with fresh buffalo mozzarella and warm bread or great in quick dishes like a vegetable stir-fry or lasagna.
This tomato sauce requires a few ingredients, but the key is to use ingredients that are high quality, fresh and if easily available to you, local is best. If you grow your own produce this is the time to use those tomatoes, yes even those cherry bites, along with all your favorite summer herbs. I certainly wouldn’t call this a traditional tomato sauce, cooked and simmered for time, but it is one that anyone can easily make. And with a surplus of summer’s bounty, a great versatile sauce recipe that freezes perfectly well for winter. I love making a big batch, mostly so that in colder nights when I’m craving homemade pizza or comforting tomatoey peas, I have it on hand. Made with homegrown ingredients, it’s even more all delicious! This sauce is also deliciously perfect in ratatouille, a stuffed bread or my favorite, a pizza margherita napoletana,
The second most important ingredient in my sauce, is the basil! I take pride in my basil planters, who gift me with the pleasure of several large harvests throughout the season of which mostly I dry for later months.
In the summer I love using it in all kinds of salads, yes even fruits like peaches and watermelon that pair so well with this fragrant herb — from Sweet Basil, Thai and Spicy. I love cooking with it dried, sautéing its seeds. I think it’s such a wonderful herb that is versatile in a non-overpowering way.
A mix of oregano and sweet marjoram from garden as well, and a few other staple flavor fixings make this sauce just right…
You can certainly add onions, less basil {although how dare!?} or whichever herbs you like best instead. I’m sure once you make this tomato sauce recipe, you’ll have your own version of a quick summer tomato sauce to eat for a fresh dinner.
I love the quickness of this sauce recipe, but mostly because it’s made with ingredients I have the joy of growing in the garden, a reason I believe makes it taste so comforting …..
FRESH TOMATO BASIL SAUCE FOR ANYTHING
MAKES ABOUT 2 CUPS
INGREDIENTS
about 12 to 14 – Medium Tomatoes, coarsely chopped {Choose the Ripest — stick to one tomato variety or mix them!}
Large handful {about 1 1/2 cup thinly sliced} – Fresh Sweet Basil
Optional : if you have fresh Thai or Spicy Basil on hand, feel free to throw a small handful of those leaves as well. They delish!
1 to 2 tablespoons – Dried Basil Leaves & Seeds
1 Large – Clove, peel & smashed
1 inch – Fresh Ginger, peeled & halved
about 1 1/2 tablespoon – Tomato Paste
Coarse Sea Salt & Fresh Ground Black Pepper, to taste
Dried Bay Leaf
Extra Virgin Olive Oil
Ground Cayenne Peppe, optional to taste
1/4 cup – Dry White Wine
RECIPE
Before chopping your tomatoes, reserve one of the smallest tomatoes, or two if you prefer a chunkier sauce, and chop into 1/2″ pieces. Set aside.
Heat a medium saucepan over medium-high heat, then add in the Garlic, Ginger and Bay Leaf — sauté until they begin to become golden brown.
If you have basil seeds add those to your saucepan, and sauté for 1 minute to release the herbal oils. Add in the chopped tomatoes, stirring on high for a minute, then reduce to medium heat and place the lid. Season with salt, pepper, cayenne, dried basil {crush between palms to release herbal oils}, and any other herbs or spices, if using. Cook for 5 minutes stirring occasionally, and reducing heat if sauce is boiling too much.
Add in the white wine, deglazing the pan and the tomatoes, then add the tomatoes paste and 1/4 cup of the fresh basil. Stir together and cook on medium low for 10 to 15 minutes, until tomatoes and juices have thickened. If sauce is too thick, add in 1/4 to 1/2 cup of water as needed.
Remove the bay leaf, then roughly puree the tomatoes with an emersion blender, about 20 to 25 pulses. Puree more if you prefer a smoother tomato sauce. Return to medium heat add in the reserved chopped tomatoes and all but 1/4 cup of the remaining basil. Adjusting seasoning as needed, and cook, stirring occasionally for 5 minutes.
Once chopped tomatoes are cooked, turn off heat, stir and top with remaining fresh basil and additional seasonings, as needed!
Enjoy right away on pasta, pizza, a lasagna or even zucchini involtini. My favorite way to preserve this versatile sauce is to freeze it for the colder months.
Note ::
To Freeze, allow sauce to cool completely. Divide desired amount equally into air-tight freezer containers. Freeze up to 6 months
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