What’s better than the bounty of fresh tomatoes at the end of summer? Making a quick and easy sauce with them and serving it up with your favorite pasta.
This sauce is so easy you’ll be making it every week. In the winter you can use a large can of San Marzano tomatoes, unless of course you’re somewhere near a grandma who cans them.
- 2 pounds fresh tomatoes, diced
- 2 cloves of minced garlic
- 1 medium onion, diced
- 2 T olive oil
- a handful of torn basil leaves
- Salt and pepper to taste
- Crushed red chili flakes
- A splash of vermouth or red wine
Heat the olive oil in a large skillet and add the onion. Saute until the onion is translucent. Then, add garlic and saute for a couple minutes more.
Add tomatoes, juice and all. Some like to remove the skins and seeds, but I think they add flavor and texture. I love every bit of those beautiful things and don’t want to waste a bit. Sprinkle with a generous amount of salt and add freshly cracked pepper.
Once the tomatoes start to cook down a bit and get soft (about 10 minutes), add a splash of vermouth. If you don’t have vermouth, any wine you happen to be drinking will work just fine. I like to add a pinch of crushed red chili flakes, but this is optional. If your kids won’t eat it, what’s the point?
Cook until the tomatoes feel soft to the touch and the sauce begins to thicken. About 10 or 15 minutes more.
Add the basil and cook for 2 minutes more.
Serve with your favorite pasta and a glass of red wine.