Bring me your battered, your broken, your bruised…tomatoes and I will show you how to have a star on your table!
This no-cook sauce will become a regular in your kitchen repertoire every summer and fall. As soon as the tomatoes ripen this sauce should always be on your counter. The leftovers make a great pizza!
Click here for the recipe. Below you can see a step by step way to turn “almost bad” tomatoes into a “so good” dinner.
Chop tomatoes and add to bowl.
Smash a few (2-3) garlic cloves to remove the skin. We are big fans of garlic so I smash a bunch (5-6).
Stir in the garlic, basil and olive oil and season with salt and pepper, to taste. Remember, you can always add but can never take away…use only a little at a time and taste as you go. Don’t worry if the garlic tastes a little sharp…it will meld with the other favors as it sits on your counter.
Please do not refrigerate this sauce…it completely changes the character. If you do not use it for a few days and must refrigerate, let it sit on the counter until it gets back to room temperature. Do this in the morning and let it sit all day stirring occasionally, gently mixing all the ingredients. If you are not home all day…no worries. It’s just fine on it’s own.
When it’s time for dinner, fill a large pot with water and cook the Penne according to package directions. Drain and add to a pasta bowl.
Have a yummy day!
- there will be tomato sauce this year! (plus a tutorial) (beautythatmoves.typepad.com)
- Simple Garden Recipes: Oven-Roasted Tomato Sauce (putneyfarm.com)
- The Sauce (illhavewhatsheishaving.wordpress.com)