Gardens are starting to burst with tomatoes now that it is August in the PNW. And while I’ve never been an eat-fresh-tomatoes-right-off-the-vine kind of girl, I’ve come to be obsessed with fresh tomatoes for one simple reason: I love to cook them up into what might simply be my favorite sauce of all time.
After the first time I made it with my mom a few years ago I was completely hooked, and probably made it about three more times that very week. And now, I look forward to August every year so that I can get a bunch of ripe tomatoes straight off the plant to make this easy, fresh tomato sauce recipe with. It’s the kind of sauce I can eat with a spoon straight out of the pan. And it is incredibly beautiful, too, if you opt for a fun mix of tomato varieties.
If you love basil, love garlic, and love a fresh recipe with really simple ingredients, then you’ll love this recipe too. Try it on top of your favorite whole grain pasta (I personally like to use quinoa pasta), mix with polenta, or use it in any other of your favorite recipes.
Easy Fresh Tomato Sauce Recipe
1 3/4 pounds of fresh tomatoes*, deskinned and chopped roughly
1/4 C extra-virgin olive oil
4 cloves garlic, cut lengthwise into thin slices (about 1/8” thick)
1/3 C fresh basil leaves, chopped roughly
1/4 t red pepper flakes
1/4 t salt
*Try a variety of tomato types, including heirloom, green, cherry tomatoes, and more. This makes the sauce colorful and full of unique flavors!
1. Heat olive oil in a medium-sized fry pan over medium heat. Add garlic, and cook until lightly brown, only about 30 seconds. Be careful not to burn the garlic.
2. Add the salt and red pepper flakes to the pan, and continue cooking until the garlic is medium-brown, about one more minute.
3. Carefully add your tomatoes to the pan. Cook over high heat, stirring frequently until tomatoes are cooked and a sauce has formed, about 5 to 6 minutes.
4. Stir in basil, and cook for about 30 more seconds.
What's your favorite way to use fresh tomatoes this time of year? Share your go-to ideas in the comments section below.