This is the raddest mid-summer pasta sauce you will ever make. Enough said.
Don't have a garden? No problem. Head to the Farmers' Market and buy a big bunch of local (preferably heirloom) tomatoes. Mid winter? Substitute a 28-ounce can of whole San Marazano tomatoes and a couple tablespoons of raw sugar. Now stop making excuses and get into the kitchen! (And plant a garden next year!)
Prep time: 1-2 cocktails
24 ounces fresh garden or Farmers' Market tomatoes
½ cup loosely packed fresh
basil
¼ cup loosely packed fresh
oregano leaves
½ tsp ground dried thyme
Salt and pepper to taste
Red chili flakes to taste
(optional)
5 cloves garlic, minced
¼ cup herb-infused olive oil (omit the garlic in the recipe)
Place all ingredients except herb-infused
oil in saucepan over medium-high heat. Bring to boil, then reduce
heat to medium low, add infused olive oil. Simmer, uncovered until you have reached pasta
sauce consistency, usually about 30-60 minute, stirring frequently.
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