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. Recipe contributed by Vicki Chelf.
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
- ¼ cup chopped fresh basil
- ½ 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, or as a pizza sauce.
- Explore lots more summer tomato recipes.
- Here are lots more recipes for simple sauces and such.
Vicki Chelf is the author of Vicki’s Vegan Kitchen and other healthy cookbooks. Visit her on the web at Vicki’s Vegan Kitchen.
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