Tomato season is upon us. If you have a garden, no doubt you may be trying to find ways to use up the shimmery red fruit that seems to be dropping off their plants like it’s hot. Our tomatoes started turning red three days before we planned to leave for three weeks. Come on! Luckily we had a friend house sitting who cared for our plants and picked as many ripe tomatoes as possible. By time we got back, our fruit was just getting to the use-me-or-i’ll-explode stage, so I’ve been playing catch up ever since. After pouring over cookbooks looking for recipes, I decided first and foremost to make an all-purpose sauce. Ironically, we had made something similar in Italy while we were gone, so I decided to use the same recipe and just blend it a little with an immersion blender. So far I have used this sauce on pizza, eggs and over gnocchi, in just the past week! With the extra sauce, I froze it in small freezer bags so as to have perfect portions in the future. Enjoy!
8-10 medium or large tomatoes quartered
8-10 cloves garlic
handful of whole basil leaves
1/2 tbsp salt
1/3 cup water
Add all ingredients into a pot and bring to a boil. Reduce heat to a simmer and for at least 45 minutes. Blend either in a food processor or with an immersion blender. If watery, return to a simmer for another half an hour.