Here’s the perfect way to use those juicy, ripe, end-of-summer tomatoes – Fresh Tomato and Basil sauce for pasta, meatballs, pizza and flatbreads, and more! Using a little tomato paste enhances the flavor and texture, while grating the tomatoes is an easy way to simultaneously remove the skins and crush them – no need for blanching. Garlic flavor is subtly infused throughout, with fresh basil leaves and some (optional) butter added at the end for a wonderfully simple, rich, from-scratch tomato sauce made with fresh tomatoes.
I realize I’m “supposed” to be posting apple and pumpkin recipes since it’s “September” and I’m a “food blogger” but alas, the weather and my garden disagrees. It’s 90 degrees and wicked humid and I have a huge pile of ripe tomatoes beckoning to fulfill their delicious destiny. So here’s one more summer recipe to close out the season!
I’ve been on the search for a great from-scratch tomato sauce for pasta made with fresh tomatoes. Regular tomatoes – heirloom, slicing, etc. – not specifically San Marzano. This fresh tomato sauce is a wonderful solution for using any medium to large tomato. In fact, I think it’s better than Rao’s *gasp!* and my husband wholeheartedly agreed.
...GET THE RECIPE for Fresh Tomato Sauce with Basil and Garlic!