2 #’s ripe tomatoes, as local as possible
5 large cloves garlic, smashed and finely chopped
¼ cup (or 5 ½ glugs of good olive oil from a big bottle)
12 large basil leaves
Jacobsen sea salt
- in a medium sauce pan over medium low heat add olive oil and garlic
- let the garlic become one with the oil but no brown bits…keep it movin’
- if you think its getting close pull the pan entirely off the heat! a fraction of a second turns this simple sauce from hero to total zero.
- this garlic step is super important.
- add chopped tomatoes, and salt and stir to combine
- reduce heat to the lowest possible and cook for 40 minutes, stirring occasionally
- tear basil into the sauce in nice sized pieces and stir in
- give it a taste….more salt? add it.
what it adds to the fridge this week.
- a cold sauce for steamed green beans with a little shaved parmesan
- a simple delicious pizza sauce
- the base for Sunday a.m. eggs in purgatory… add crushed red pepper to the sauce, crack some eggs in, bake at 400 until eggs are set to your liking.
- mid week piece of white fish, pomodoro on top, baked at 400 (better yet, broiled) with a little white wine and lemon in the pan
- blended smooth this could be the base for a delicious late summer cold soup or “salad dressing” replacement
- the perfect classic sauce for pasta.. whatever “pasta” means to you