My goal for next weekend, along with not totally going crazy over my upcoming nuptials (10 days now!!!) is to make a whole bunch of this amazing tomato sauce and pop it in the freezer. Since our garden is putting out tomatoes faster than we can pick them (literally, every weekend we come out and some have over ripened, burst open, and been eaten by fruit flies or some other little pests), I decided to make some tomato sauce. Yum! It's very simple, you just need a lot of great, ripe, fresh tomatoes. The flavor really is incredible.
Serves 4 - I suggest doubling it if you have enough tomatoes!!!
Ingredients:
1 skillet full of halved and quartered fresh, ripe, summer tomatoes (probably about 5 cups)
3 garlic cloves, crushed
2 large sprigs of basil, plus 1 with leaves removed and cut into a chiffonade
2 tablespoons parsley, chopped and separated
red pepper flakes
salt and pepper
1-2 tsp sugar (to taste)
1 1/2 tbsp extra virgin olive oil
1 tbsp butter
Directions:
Bring the tomatoes, garlic, basil sprigs, and half of the parsley to a boil in the skillet. Let them simmer until the juice has thickened up, 45 minutes to an hour.
Pour the contents of the skillet through a fine mesh sieve and using the back of a wooden spoon, push through as much of the tomato pulp as you can (this will separate out the seeds and skin etc). If you have a food mill (I wish I had one, registry hint anyone who still needs something!), this step is a lot easier.
Put the strained sauce back into the skillet and bring to a simmer to thicken further. Stir in the extra basil and parsley. Season to taste with salt, pepper, red pepper flakes, and sugar. Then drizzle in the olive oil.
At my mom's suggestion, I also melted in a tablespoon of butter at the end, which made it extra silky.
If you're using it with pasta immediately, mix some of the pasta cooking water into the sauce before you toss them together.
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