It's easier than you think. This fresh tomato deliciousness is ready in 15 to 20 minutes. Serve with any pasta, or as a sauce on sausages, polenta or crisp veggies.
TIP: Tomato skins contain flavonols (antioxidants) maximizing their nutritional value. We always suggest leaving the skins on when making a fresh sauce. If you wish to peel them simply score the top of the tomato (not the stem end). Place them in boiling water for one minute. Remove then in ice water immediately. The skin should be easy to slide off.
YIELD: 2 to 3 cups
6 - 8 fresh harvest or greenhouse tomatoes (any variety) or 12 cocktail (cherry)
3 tbsp fresh extra virgin olive oil
2 tbsp Garlic olive oil*
1/2 - 1 cup of fresh basil leaves (Optional)
1 - 2 tsp red pepper flakes
1 - 2 tsp salt
Pepper to taste
*You can also use fresh finely diced garlic cloves: one per tomato. We prefer our Garlic olive oil since the infusion holds its rich roasted flavour better than fresh.
Place olive oils in Dutch oven on medium heat. Add red pepper flakes and heat for 2 minutes. (If using fresh garlic add now). Cut tomatoes in 6 to 8 wedges depending on tomato size. Discard stem end. They should be sizable for a chunky sauce. There is no need to peel*. Add to heated oil then make sure tomatoes are thoroughly covered with olive oil. Turn the heat to medium-low. Do not cover with lid. Add tsp salt. You can add more to taste at the end of cooking. The generous amount of salt will help the juice escape from the tomato. Simmer for 20 minutes (or less if using fewer tomatoes). Any more than 20 minutes and you'll lose the light, fresh and sweet flavour. (This is not a sauce to simmer for several hours.) Fold in basil. Use immediately. Or store in your fridge for a week or for 3 months in your freezer. If using later reheat and then fold in fresh basil; or any herb of your choice. (Optional: If tomatoes are not quite sweet enough feel free to add a teaspoon or two of sugar after adding tomatoes to the pot.)
GRILLED GARLIC MEATBALLS WITH FRESH TOMATO SAUCE
SERVES: 4 to 6
1 pound lean ground beef
1/2 pound ground pork
3/4 cup bread crumbs
2/3 cup Parmesan cheese, grated
1 tbsp Garlic olive oil OR 1 tbsp Garlic Lovers Passion Rub
2 tbsp fresh Italian parsley, finely chopped
1/2 tsp red pepper flakes
Salt to taste
Preheat grill to medium. In a large bowl, mix together by hand the chuck, pork, bread crumbs, eggs, Parmesan, Garlic oil, parsley, and red pepper flakes until thoroughly combined. Form meat mixture into 2 inch balls. Season meatballs all over liberally with salt and pepper. Brush meatballs with olive oil and place on grill. Cook until well browned all over and cooked through. Make sure that all sides are browned, about 8 minutes.
FETTUCCINE & GRILLED VEGGIES IN FRESH TOMATO SAUCE
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