At this time of year the bounty of the garden can be overwhelming. There is SO much fresh produce. This sauce takes advantage of the newly harvested garlic, fresh basil, and sun-ripe tomatoes. Use it on any pasta or as the base for pizza or lasagna. It freezes well and can also be made with canned tomatoes.
TOMATO, BASIL AND GARLIC SAUCE
2 Tbsp. olive oil
1 small onion, diced
5 cloves minced garlic
2 bay leaves
Pinch (or to taste) red chili flakes
¼ c. red wine (optional)
1 tsp. salt
½ tsp. pepper
12 large, ripe tomatoes—peeled, seeded and diced
or 2 – 28 oz. tins of diced or whole tomatoes, chopped
Large handful of basil, chopped
1 Tbsp. brown sugar
Heat olive oil in a large saucepan on medium heat
Sauté onion till soft and translucent (about 5 min.)
Add wine if using and reduce by half
Add garlic, bay leaf, s & p, and chili flakes—sauté 5 min.
Stir in tomatoes and simmer for 30-45 min.
Add basil and sugar
This sauce also takes kindly to the addition of zucchini, olives, and/or mushrooms added with the tomatoes.
This dish is delicious topped with:
TOASTED HERBED BREAD CRUMBS
Using stale bread, process in a food processor or blender to make crumbs. Drizzle with olive oil and sprinkle with your favorite dried herbs. Spread on a cookie sheet and bake in a 400° oven. Check after 5 min. and stir them with a spatula. They are done when golden brown and crisp. Use on pasta dishes, soups, stews and casseroles.
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