Friday, August 7, 2015

those juicy red summer jewels

When summer gives you an abundance of tomatoes, why not whip up a quick, easy, summery tomato sauce? I promise this is such a simple recipe, anyone can make it ~ even if you think you can't cook.


 Chop half an onion and 3-4 cloves of garlic and saute for a minute or two in 2 T. olive oil. I made the chopping easier on myself and used my mini food processor.


Cut the cherry tomatoes in half and add them to the onion-garlic mixture.
 

Simmer on medium-low for about 10 minutes, stirring every minute or so. You will start to see the tomatoes breaking down and getting nice and "saucey".
 

Near the end of the cooking time, add salt and pepper to taste, then thrown in a handful of chopped, fresh basil. (Another thing I have a ton of in my garden right now.)
 

Simmer and stir for another minute, and that's it! This sauce is fantastic over any kind of pasta, grilled chicken or steak, as a hamburger topper, or even mixed into scrambled eggs. If you don't use it right away, it keeps in the refrigerator for a few days. Or, you could even freeze it and pull it out in the winter and enjoy a little taste of summer!
 

Bonus: When this is cooking, your house will smell like an Italian trattoria. ;-)
 

8 comments:

  1. This looks outstanding!! I have to grow these little goodies next year!

    You mentioned not remembering my brother. It might be because he has lived down south since I was 11 years old. He is the oldest in our family. And my favorite!

    Jane x

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  2. YUM!!! :)

    I tried a new cherry tomato plant this year though I forget what it was called. They look like miniature Roma tomatoes in shape, and they are yellow colored. They are delicious but I had to force the grandkids to try their first ones before they asked for more. Tomatoes are not supposed to be yellow you know, LOL! :)

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  3. OH that looks delicious...my cherry tomatoes are starting to ripen...I need to try this! Pinning!

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  4. Oh wow Melanie - tomatoes, garlic, basil - what can one breathe in, or make a kitchen more fragrant and speak more of summertime? I love your recipe and will definitely be using it. I often just toss small tomatoes into a Le Creuset baking dish (or cut large ones in quarters), drizzle with a little olive oil and a few garlic cloves, and roast in the oven at 400F, about 30 mins. until all softened and luscious! Add freshly chopped basil when cooled a bit. Use for pasta, soup, bruschetta etc.

    How miserable Winter is with no really flavorful tomatoes - perhaps I should consider making this and freeze in bags for those cold days when Summer memories of truly tasty tomatoes come to mind.

    Happy weekend, Mary

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  5. This looks very yummy. I think that I will try it Sunday with eggs. We get up and go to an 8:30 service and then come home and have a good breakfast . . . I'm always wanting to add a little something new and different to the menu, Thanks!
    Connie :)

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  6. Yum! I grow Roma tomatoes and make sauce for the freezer. Spaghetti sauce and chili in the winter made from our summer tomatoes are the best!

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  7. There's nothing better than fresh tomatoes...pulled off the vine a bit of salt added...oh so good. You sauce looks so good with all the ingredients I love and have in the garden!

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  8. One more reason I need to plant a vegetable garden. Yum!

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