This summery sauce is delicious with pasta or anything else that needs a bit of fresh tomato flavor.
Yield: 1 cup
Time: 30-45 minutes
Tools
- Knife
- Medium saucepan
- Wooden spoon
- Blender (optional)
Ingredients
- 2 pounds fresh tomatoes, peeled and seeded (optional)*
- 3 T olive oil
- 2 cloves garlic, minced
- 1 T fresh basil
- salt
- pepper
Directions
Chop the tomatoes.
Put everything into the pan and cook over medium heat for 25-35 minutes, stirring occasionally.
When all of the juice from the tomatoes has boiled away, season the sauce with salt and pepper.
Optional: Purée the sauce.
Serve hot.
Notes
* Why and how to peel + seed tomatoes
Adapted from Myra Kornfeld’s The Voluptuous Vegan.
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