A refreshing twist on homemade red sauce! Hellooooo summer sauce: perfectly aromatic with garlic, basil, and stewed tomatoes over a beautiful plate of pasta. It doesn't get much better than this.
- 8 roma tomatoes, quartered (or whole peeled tomatoes from a can)
- 3 cloves garlic, finely sliced lengthwise
- 2 tbsp oil – I prefer olive oil and I love using California Olive Ranch* (affiliate link)
- 4-5 fresh basil leaves, sliced
- Fresh oregano (optional)
- Rinse and prep your tomatoes: slice lengthwise to make two halves, then slice again to make quarters. Remember to keep the skin on!
- Finely slice the garlic cloves and set aside.
- In a large pot, heat the tablespoons of oil on a medium-high heat. Add the tomatoes to the pan, toss them in the oil to coat and cover, lowering the flame to medium. Let the tomatoes sweat and “stew” down for approximately 5-6 minutes.
- The tomatoes will begin to separate from the skins, this is what we want! Add in the garlic, salt, and cover again.
- As the tomatoes begin to soften, use tongs to lightly press into each tomato to create a “sauce” – the tomatoes will turn very soft and start to resemble a tomato sauce.
- Take the basil leaves and roll them on a cutting board; slice them into thin strips and add to the tomato sauce. Lower the flame to a simmer and let it cook for another 3-4 minutes.