Summer is almost here, and I can’t wait! The bounty of fresh veggies is just amazing, and the flavors are at their peak. I found some perfectly ripe grape tomatoes today, and just couldn’t resist making one of my favorite summer dishes.
Here’s my recipe for a quick tomato sauce, served here over spaghetti squash.
WHOLE Fresh Tomato Sauce
1 lb. grape tomatoes
4 cloves garlic, finely minced
¼ tsp. red pepper flakes
1/3 cup olive oil
¼ cup fresh basil, cut in fine strips
Sea salt and black pepper to taste
1. Place olive oil, red pepper flakes, and garlic in a medium sauté pan. Warm over medium heat for about 3 minutes to infuse the oil with the flavors of the red pepper and garlic. Watch closely to prevent the red pepper and garlic from burning.
2. Add tomatoes and stir to coat with the flavored oil. Cook over medium-high heat to flash cook the tomatoes. Tomato skins will burst and release the juices to blend with the hot oil.
3. Reduce heat and add basil. Stir and cook for about 5 minutes until tomatoes and basil soften into a chunky sauce. Add sea salt and black pepper to taste. Remove from heat and serve, pictured here over spaghetti squash. This sauce may also be served over whole grain pasta or polenta. Sprinkle with Parmesan cheese if desired. Enjoy!