Summer Tomato Sauce
Capture the essence of summer with this luminous and flavorful Summer Tomato Sauce, a simple yet elevated recipe that highlights the vibrant taste of ripe tomatoes at their peak. This sauce combines sun-ripened tomatoes, garlic-infused olive oil, and a touch of fresh basil to create a fragrant, velvety base perfect for pairing with pasta, pizza, or vegetables. Utilizing a quick blanching technique, the tomatoes are peeled for a silky-smooth texture, while optional red pepper flakes and sugar allow for customization to suit your palate. Ready in just 45 minutes, this sauce is a showcase of fresh, seasonal ingredients and a must-try for any summer dinner.
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Recipe Information
Ingredients
- 6 large Ripe tomatoes
- 3 tablespoons Olive oil
- 4 large Garlic cloves
- 10 leaves Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 1 teaspoon Sugar (optional, to balance acidity)
- 0.5 cup Water or vegetable stock
Instructions
Wash the tomatoes thoroughly and cut a small 'X' on the bottom of each tomato with a sharp paring knife.
Bring a large pot of water to a boil and prepare an ice water bath in a separate bowl.
Blanch the tomatoes by boiling them for 30 seconds to 1 minute or until the skins start to peel back easily.
Remove tomatoes with a slotted spoon and immediately transfer to the ice water bath to stop the cooking process.
Peel off the tomato skins, cut out the cores, and chop the tomatoes into small chunks. Set aside.
Heat the olive oil in a large pan over medium heat.
Smash and peel the garlic cloves, then add them to the hot oil. Cook for 1-2 minutes, stirring often, until fragrant but not browned.
Add the chopped tomatoes to the pan and stir to combine with the garlic and oil.
Season the sauce with salt, black pepper, and red pepper flakes (if using).
Add the water or vegetable stock to thin the sauce, reduce the heat to low, and simmer for 20-25 minutes, stirring occasionally.
Taste the sauce and adjust seasonings as needed. If the tomatoes are too acidic, stir in the optional sugar, a little at a time, until balanced.
Chop the fresh basil leaves and stir them into the sauce during the last 2 minutes of cooking.
Remove the sauce from the heat and let it cool slightly before serving.
Serve warm over pasta, pizza, or grilled vegetables, or store in an airtight container in the fridge for up to 4 days.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 28.4 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2684 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
