One major perk of blogging, and blogging recipes more specifically, is that just about everyone is willing to share excellent recipes with me. I will just be casually visiting and since everyone who reads my blog knows how much I love to cook, they will share, it’s awesome.
Specifically, Cheri, our Museum director and I were talking about tomatoes. I mentioned I had a ton from the garden, and she told me about this super easy fresh tomato and basil sauce. Yes fresh, not cooked. What a genius idea, I have never thought of this before. She also brought me a bag full of beautiful basil from her garden. Major score!!
The tomatoes are key to this recipe, they must be the very best you can find, perfect ripeness and if you can get garden tomatoes, so much better. They are such simple ingredients but they are loaded with so much flavor. Love that!
The great thing about this recipe is you can adjust it to make as much or little as you like. It’s all about what you have.
Ingredients: 10 garden tomatoes various sizes, 1 garlic clove, large handful of basil, salt and pepper to taste, olive oil, pasta (I used Penne)
Isn’t this basil gorgeous?
To start, dice tomatoes in small bite-sized pieces.
Then dice the garlic.
Add to a medium sized glass bowl.
Then start chopping the basil. I find it easiest to take the leaves and layer them together to chop.
Add to the tomatoes.
along with a good amount of salt
Mix well, and then drizzle olive oil on top of the tomatoes, about 1/4 inch above the tomatoes, don’t stir.
Let this sit on the counter top for about 2-3 hours, cover if needed. This gives the flavors a chance to meld together.
After a few hours.
Go ahead and cook your pasta, al dente.
Stir the fresh tomato and basil sauce. Taste and see if it needs more salt.
Serve on top of the pasta and enjoy!
The fresh sauce combined with the pasta is pure bliss.
Enjoy, trust me you will enjoy!
Print This RecipeFresh Tomato and Basil Sauce
10 garden tomatoes various sizes
1 garlic clove
large handful of basil
salt and pepper to taste
pasta (I used Penne)
Dice tomatoes and garlic, add to a large bowl, julienne basil, salt and pepper to taste, mix well. Then drizzle Olive oil on top until it covers all the tomatoes about 1/4 inch, cover and let sit in room temperature 2-3 hours before serving. Cook pasta al dente, mix the fresh sauce and add on top of pasta.
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