Saturday, August 21, 2010

Fresh Tomato Sauce

This sauce works well with small varieties of tomatoes – Juliet Tomatoes, Sun Golds, and so on.
Fresh Tomato Sauce
2-4 T olive oil
Salt & Pepper
½ t crushed red pepper
2-3 cloves of garlic, thinly sliced
2 cups small tomatoes, halved
4-5 medium or large basil leaves, thinly sliced
Parmesan cheese, for topping

Heat oil in a skillet. Add salt, pepper, and crushed red pepper, cook 30 second to 1 minute. Add garlic slices, cook until beginning to turn golden brown. Add tomatoes. Cook with the lid on over medium heat and smash the tomatoes with a wooden spoon every so often. When you don’t really see the skins anymore take the lid off and let the sauce reduce to the consistency that suits you. Add fresh basil. Toss with pasta and top with Parmesan.

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