This fresh, versatile sauce brings out the rich flavor tomatoes have only at summer’s end. Use it with your favorite pasta, adding a dollop of fresh ricotta, if you like. Elizabeth Merritt of Titcomb’s Books in East Sandwich makes several batches at a time and freezes the sauce in plastic freezer bags. “I then have fresh tomato sauce during the winter months,” she says.
Ingredients
SERVINGS: 4 Cup(s)
- 2 to 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small hot pepper or a few shakes red pepper flakes (optional)
- 12 large ripe tomatoes, blanched, peeled, seeded and coarsely chopped
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh marjoram
- 3 tablespoons chopped fresh basil
- ½ teaspoon chopped fresh thyme
- Several sliced basil leaves
- Salt and freshly ground pepper to taste
Preparation
Heat the olive oil in a medium saucepan over medium heat; add garlic and pepper (if using). Cook for 3 minutes until the garlic starts to turn light brown. Add all remaining ingredients; stir and bring to a boil; turn down the heat and simmer the sauce for 15 minutes, stirring occasionally.
