2 cups diced heirloom tomatoes
1/4 cup olive oil
3–4 fresh garlic cloves, minced
Fresh basil leaves, minced
Fresh oregano leaves, minced
Celtic Sea Salt, to taste
1 Tbl Balsamic (optional)
NOTE: Use a colorful variety of any sized heirlooms. Size doesn’t matter! The cherry ones work just as well! Roasting the tomatoes first is also a wonderful option and will add a robust roasted tomato flavor!
Process tomatoes in a food processor, OR rough chop tomatoes by hand reserving the juice.
• In a large skillet, sauté garlic in olive oil for 1 minute only on medium heat.
• Add the tomatoes and reserved tomato juice and bring to a boil.
• As soon as the sauce reaches boiling point, reduce heat to medium-low and simmer uncovered for 20-40 minutes (depending on how watery your heirlooms are) until the sauce has thickened and the tomatoes separate from the olive oil, stirring from time to time.
• Add the basil, salt, pepper and balsamic. Continue to simmer for 2 to 3 minutes until basil has wilted.
• Remove from heat and transfer to a bowl to cool
• Use your fresh tomato sauce for a quick pasta dinner, pizza sauce, as an appetizer topped over crostini, or use in your favorite Italian dishes.
• Refrigerate up to 3 days or freeze up to 2 months. You can also use a water bath canning method to can this sauce too!
- Prep Time: 5
- Cook Time: 45