^[1]Garlic lovers, this sauce is for you! It’s perfect for summer, when you can get garden-fresh organic tomatoes. It’s delicious served over pasta or polenta.

Yield: About 2 cups

• 6 to 8 medium ripe, flavorful tomatoes
• 2 tablespoons olive oil
• 1 cup chopped onion
• 12 cloves garlic, sliced
• 6 bay leaves
• 1/4 cup chopped fresh basil
• 1/2 teaspoon sea salt

To peel tomatoes, first drop them into a large pot of boiling water for about 3 seconds, then remove them from the water with a slotted spoon. When they are cool enough to handle, remove the skin. Chop and set aside.

Heat the oil in a large, heavy saucepan. Add the onion and sauté over medium-low heat for 3 to 4 minutes. Add the garlic and bay leaves, and sauté 5 minutes longer.

Add the tomatoes to the pan. Bring the mixture to a boil, then reduce the heat and gently simmer about 1 hour, or until reduced by about half. Add the basil and salt, and simmer 2 minutes longer. Serve over pasta or polenta.

• Explore lots more summer tomato recipes. ^[2]
• Here are lots more recipes for simple sauces and such. ^[3]

Vicki Chelf is the author of Vicki’s Vegan Kitchen ^[4] and other healthy cookbooks. Visit her on the web at Vicki’s Vegan Kitchen. ^[5]