A 5 ingredient sauce: fresh tomato, red onion, garlic, fresh parsley and basil. I sautéed the onion and garlic in a little olive oil seasoning with salt and pepper. Then added my roughly chopped tomatoes. See the Seasonal Chef post that accompanies this recipe: You say “tomato” I say “tomahto.”
Makes about 4 cups
- 2 tablespoons of extra virgin olive oil
- 1 red onion, 1/4" dice, about 1 1/2 cups
- 2 cloves of garlic, minced
- 2 lbs of tomatoes, assorted colors and sizes, roughly chopped
- 3/4 lightly packed chopped fresh herbs, parsley, basil and/or thyme
- Kosher salt
- Freshly grated black pepper
- Over medium heat saute the red onion, garlic and 1/4 teaspoon each of salt and pepper. Saute until the onions are soft and just start to take on a little color. About 5 minutes. Add the chopped tomatoes and another 1/2 teaspoon each of salt and pepper and cook until the tomatoes break down and become a rustic looking sauce. Add the fresh herbs and set aside. I used a combination of basil and parsley in mine, but use what you prefer. Thyme and rosemary or even oregano and parsley would be great combinations.
- Serve warm with pasta or meatballs and a nice slice of crusty bread to soak up the juice!