Big red for your body and soul
Great tomato sauce is one of summer’s delightful pleasures. This two minute tomato sauce is easy to prepare and tasty. Those big red juicy orbs are loaded both with flavor and with nutrients. Now that tomatoes are in season you can pick them up cheaply at any farmers market or roadside farm stand. I usually make enough to freeze for later.
Chop it, cook it, enjoy it
Look for a nice firm skin, no bruises or wet parts. Wash and slice into chunks. Heat up some olive oil in a cast iron skillet. Add some chopped garlic and fresh rosemary, then your tomato chunks. If it feels too dry add a tablespoon of water. Cook the sauce on high heat until tomatoes soften. When it has been two minutes turn off the heat. After bubbling stops add chopped fresh garlic, extra virgin olive oil, chopped fresh basil and celtic gray salt. I like my sauce chunky, but if you prefer it smooth, add in water and blend to your favorite consistency.
Make Extra, enjoy on a winter’s day
You can make up a big batch and freeze in individual servings. I find using small plastic take out containers to freeze the sauce is good for a single serving. If you have extra tomatoes, or tomatoes on the verge of being overripe, just rough chop them than freeze. Once they are frozen take them out of the plastic by running under hot water for a few seconds, and store in a ziplock bag. You will be happy to have them to remember all of your fun summer adventures.