I was first introduced to this sauce by my friend, Lynne, who owns a beautiful farm in San Diego county. She would bring us a bumper crop of the most incredibly sweet heirloom tomatoes, and basil of every variety. When we commented that we couldn’t eat the tomatoes fast enough–a good problem to have, believe me–she told us her tomato sauce trick. You just dice up some tomatoes, mince a little basil, throw in garlic, salt, and olive oil, and let the whole thing sit on the counter top. Voila, it becomes the most flavorful, fresh, amazing sauce. You can serve it with pasta, zoodles. or as an accompaniment to grain and legume dishes. Since I try to cut back on the oil as much as possible, though I use 2 tablespoons of oil to marinate the tomatoes, I leave it in the bowl when I dole out the sauce.
1 1/2 cups diced fresh, sweet tomatoes (cherry, heirloom, etc.)
1 bunch fresh basil leaves, minced
4 cloves garlic, minced
2 tablespoons olive oil
pinch of salt
- In a glass bowl, combine all ingredients.
- Cover with plastic wrap and let stand on the counter for two hours.