Fresh Tomato Sauce

by Nov 9, 2008

The heat of late summer plumped the tomatoes in this picture, the last food photo from my partner and husband, dear Christopher.

A time of transition.
A time of beauty.
A time for comfort.

Allow me to bid goodbye to Indian summer, a little bit late, with this simple tomato sauce. My 3 year old and I filled a large colander with the last of our cherry tomatoes and I cooked them briefly with some olive oil and a bit of garlic. Delicious on top of a steamy bowl of polenta with a pat of butter and some coarse grained sea salt.

Fresh Tomato Sauce

3 cups cherry tomatoes, preferably garden grown or from your farmers market
1 tablespoon extra virgin olive oil or unsalted butter
1 clove garlic, finely minced or pressed through a garlic press
sea salt
1. Rinse tomatoes and pat dry.
2. Heat olive oil in large frying plan. Add tomatoes and cook on medium heat for 10 – 15 minutes until tomatoes release some of their liquid and it has reduced a bit. (Go with the flow here – it doesn’t really matter how short or how long you cook the “sauce”, as long as you don’t burn the little babies dry. Have fun and enjoy the easy cooking.)
3. Serve over steamy polenta or pasta. Enjoy!

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