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…*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
MAKES ABOUT 2 to 3 CUPS
INGREDIENTS
- about 12 – Medium Tomatoes {choose the ripest — use one tomato variety or mix them}
- Large handful {about 1 1/2 cup} – Fresh Sweet Basil and Oregano, coarsely sliced
- Optional : if you have fresh Thai or Spicy Basil on hand, feel free to mix those in, as well as other herbs you like
- 1 to 2 tablespoons – Dried Basil Leaves {Optional :: use Dried Oregano or Marjoram}
- 2 to 3 – Garlic Cloves, peeled & smashed {Use more if you like a strong garlic flavor or add in onion}
- 1 inch – Fresh Ginger, minced
- about 1 1/2 tablespoon – Tomato Paste
- Sea Salt & Fresh Ground Black Pepper, to taste
- 2 to 3 tablespoons – Extra Virgin Olive Oil
- Ground Cayenne Pepper, optional to taste
- 1/4 cup – Dry White Wine
RECIPE
- Coarsely chop tomatoes into 1/2″ pieces. Set aside.
- Heat a medium saucepan over medium heat, add in the Garlic, Ginger and Bay Leaf {and onions if using}. Sauté until translucent, about 2 to 3 minutes.
- If you’re using basil seeds add those into your saucepan, and sauté for 1 minute to release the herbal oils. Add in half the fresh herbs and the chopped tomatoes. Season with salt, pepper, cayenne, and dried basil/other herbs {crushing between palms to release the oils}. Bring to a boil, stirring occasionally.
- Add in the white wine, deglazing the pan, and then the tomato paste. Stir together and cook on medium-low heat for 30 to 45 minutes, until tomatoes and juices have thickened. Reduce heat if boiling too much.
- If sauce is too thick, add in 1/4 to 1/2 cup of water as needed.
- Stir in the remaining fresh herbs, and cook an additional 5 to 10 minutes. Adjust seasoning as needed.
- Sauce should be reduced by half and thickened. If yours seems a bit watery, cook longer.
- Puree using an immersion blender, until desired consistency.
- Enjoy right away on pasta, pizza, lasagna or even zucchini involtini. It a great sauce for freezing!
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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