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Very busy since my last post and the time is flying by. I can’t believe that we are at the end of June already. Wasn’t it just Easter?
I have received several emails regarding a recipe that I had posted on Instagram and I wanted to share it with all of my DishingwithDiane members. The recipe is for a tomato sauce that takes less than 20 minutes and is made with fresh tomatoes. I use cherry tomatoes.
Sounds to good to be true, but it is.
With all of our gardens that are bountiful this time of year with tomatoes and basil (one of my favorite combinations), this recipe is perfect.
It is a go to recipe of mine for the summer months.
It is much quicker than ordering take out and much healthier.
I hope you give it a try and let me know what you think.
Fresh Tomato Sauce with Garden Tomatoes
3 pints of cherry tomatoes – washed and sliced in half — ( Roma or vine tomatoes can be used as well- your choice.)
1/3 cup olive oil
3 cloves of sliced garlic (or more)
Red pepper flakes
1 tbsp. of tomato paste
Salt and pepper
1 tsp. dried oregano
Fresh basil leaves
1 tbsp. butter
Pasta of your choice
½ to 1 cup of white wine (optional)
1 cup frozen or fresh peas (optional)
Dry herbs are stronger than fresh herbs so you need to use a smaller amount.
Don’t just sprinkle dried herbs in your pot, instead rub dried herbs between your fingers to crush the herb. This releases the oils that are left in the leaves which adds more flavor.
Wash and slice 3 pints of cherry tomatoes in half, set aside
In a large skillet, add 1/3 cup olive oil, 3 cloves (or more) of sliced garlic and red pepper flakes (the desired amount you want).
Once the garlic starts to turn golden, add the tomato paste and saute for a few minutes to toast the tomato paste and blend it well with the garlic.
Next, add all of your tomatoes and season with salt, pepper, dried oregano, some fresh basil leaves and a few sprigs of fresh thyme. I added 1 cup white wine (optional).
Simmer for approx. 15- 20 minutes on medium heat partially covered. Stir occasionally and crush the tomatoes with the back of a wooden spoon or a potato masher to release their juices.
Add peas now if using (optional)
In the meantime, make your pasta per directions, two minutes shy of al dente. Reserve 1-2 cups of pasta water and add the drained pasta to the skillet to finish cooking.
If pasta sauce is too thick or too dry, add some pasta water- ( a tbsp. at a time).
Off heat, I finish the sauce with 1 tbsp of butter, grated cheese and a few fresh basil leaves. Serve and enjoy!
Slideshow of steps starting with ingredients…
Until my next post, make every day a celebration!
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