Quick Fresh Tomato & Basil Sauce
I feel like summer is over when tomato season is over.
The day we stop getting good tomatoes is coming up very quickly. Fortunately we are still getting some good ones down here. Though to be honest I cannot wait to throw on a sweater and the booties I just bought. As much as I’m ready for fall, I know it won’t be long until I’m craving a taste of summer again.
This sauce is perfect because it can use up all of those end of season tomatoes for the quickest weeknight dinner, but it also freezes really well so you can make a few batches and keep it for future nights when you need that fresh summer taste.
I love this on pasta, of course, but we’ve already used some on pizza and in quinoa-based pizza burgers.
I personally like some texture to my fresh tomato sauce so I left this version a bit chunky. If that’s not your style, purée away and make it nice and smooth.
This is fresh, light, herbal, simple and the perfect carb accompaniment.
Fill up your freezer while you still can!
- 4 large tomatoes
- ½ c fresh basil
- 4 cloves garlic
- ½ yellow onion, diced
- Place all ingredients in a blender or food processor. Blend until well mixed and the sauce has reached desired smoothness, 30-60 seconds.
- Pour sauce in a medium sauce pan and cook on medium-low for approximately 20 minutes, until reduced slightly.
- Serve immediately with pasta, cheese (or vegan parm), and more basil, or jar it for later. The sauce will last approximately 3 days in the fridge and 2-3 months in the freezer.