I couldn’t really choose a favorite vegetable, especially one that has been homegrown with love and hand churned soil — but if I must, it is quite an easy choice — the tomato. Lovely ripe, sweet and plump with juice, and all the varieties please! I love a Kumato Brown, Golden Jubilee yellow, the smaller cherry versions are just as delectable…I love them every way. Ohh but these 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 start giving us lots of delicious tomatoes, and they do so in plenty. Enough to make salads, freeze, give to neighbors and make my favorite sauces. With ultra ripe garden tomatoes, as many varieties of basil as possible and a low simmer, you have a light fresh earthy tomato sauce that I love incorporated in so many dished! It’s what I prefer to use when making pizza, lovely topped on a farfalle, beautiful with fresh burata and warm bread or great in quick dishes like a vegetable stir-fry or meat chili.
It only requires a few ingredients, but the key is that these ingredients are high quality. If you grow your own produce this is the time to use those tomatoes, yes even those cherry bites, as well as fresh herbs to make a sauce that you can enjoy for dinner tonight and then save for cooler months. That’s the whole point of this delightful sauce. I love making a big batch mostly so that in colder nights, when I’m craving said homemade pizza or cozy vegetable stew, I have it on hand. And made with homegrown ingredients which makes it all even more delicious! This sauce is also deliciously perfect in ratatouille, a stuffed bread or my favorite, a pizza margherita napoletana,
I wouldn’t say this is a classic tomato sauce in the slightest bit, it’s not even a paste, but it’s just great tomato richness that can make any dish truly taste homemade. And like I said before, you really can use whatever tomato you like and also have on hand, for this sauce. I’m not one of those that will tell you that only red plum tomatoes will work; beefsteak, big boy, yellow, multi-colored cherries….what a gorgeous mix of summer gems!
The second most important ingredient in my sauce, is the basil! I love basil and I take my fresh basil use to a daily level. 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 lovely with this fragrant herb! I love cooking with it dried, sautéing its seeds — using Sweet Basil, Thai and Spicy. I think it’s such a wonderful herb that is versatile in a non-overpowering way.
A mix of oregano from garden as well 😉 and a few other staple flavor fixings to make it just right…
You can certainly add onions, use less basil {although how dare!?} or use other herbs you like better instead. I’m sure once you make this version, you’ll have your own version of a quick to make summer tomato sauce.
I love the quickness of this sauce recipe, but mostly because it’s made with ingredients I had the joy of growing which makes is why I think it taste so homey and fresh!
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 — saute 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 another 5 to 10 minutes or 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 basil and seasonings as needed!
Enjoy right away on spaghetti, pizza or a grilled cheese orrr even better freeze for a colder day 😉
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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