Fresh Summer Tomato Sauce

This recipe is based on one from a gem of a cookbook, The New Vegetarian Epicure, by Anna Thomas.

Enjoy over pasta, white beans, polenta, lentils…double or triple the batch…play with your own fresh herb combinations; I like to add thyme and oregano. Freezes well. 

INGREDIENTS

3 lbs fresh ripe tomatoes. (At least a quart when chopped)

1 Tablespoon olive oil

2-3 cloves garlic, minced

¼ cup chopped fresh basil leaves

Salt & pepper

Pinch of crushed red chilis, optional

PREPARATION 

• Trim tomatoes and chop or process to a rough texture, saving the juice.

• In a saucepan, heat the garlic in the olive oil until fragrant.

• Stir for a minute or two and pour in the tomatoes with all of their juices.

• Add the basil, salt, pepper and crushed red chilis if using.

• Cook over medium heat for 20-30 minutes or so, longer if the tomatoes are very juicy, until reduced to a nice sauce consistency.