We are in full tomato swing right now and I have been scooping up more than I know what to do with! I recently came home from the market with four pounds of San Marzano tomatoes, in my opinion, the only tomato to use for tomato sauce. They are slightly sweeter than say beefsteak and are traditionally used in Italy. But have no fear, if you cannot find them, plum tomatoes also work. This recipe is incredibly easy and is tasty with baked eggs, pasta or stewed meat.
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SIMPLE TOMATO SAUCE
4 pounds San Marzano or Plum Tomatoes, diced
3 cloves garlic, minced
10 to 12 fresh basil leaves
salt & pepper to taste
Combine tomatoes, garlic and basil in a large pot. Season with salt and pepper. Cook over medium heat until tomatoes become soft. Let cool slightly. Pour into a food processor and pulse just once, or if you prefer smoother sauce pulse until smooth. Store in an air-tight jar and refrigerate until ready to use.
Photography & Styling by Alison