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Monday, September 5, 2011

Easy Heirloom Tomato Sauce

I intended to do an uncooked tomato sauce with these beautiful heirlooms, but unfortunately they were a little mushy by the time we got to them. With an outstanding flavor though, I knew they didn't need much extra to shine in a cooked tomato sauce.

Aren't they gorgeous! I chopped them up and cooked them with some basil. A splash of extra virgin olive oil at the end was all it needed! I wish it was this easy to have wonderful pasta sauce all year round.

Easy Heirloom Tomato Sauce

6 heirloom tomatoes, any variety
1/4 cup fresh basil
salt to taste
2-4 tablespoons extra virgin olive oil

Dice the tomatoes and cut the basil into long thin strips. If your tomatoes are fresh, you can skip cooking and enjoy with the olive oil on pasta, rice or your choice of grain right away! If they're a little past ripe, cook the tomatoes, basil, and salt in a small saucepan on the stovetop until they have reduced to your desired consistency. Add the olive oil and enjoy!

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