The Grandies (my husband's parents), stopped by the other day with a case of lovely greenhouse grown tomatoes. These tomatoes are grown by their friends at Paradise Hills Farm in Nanton, Alberta. They smell like tomatoes should and have that fresh from the garden taste.
When you get a case of tomatoes you have the luxury of eating them for breakfast, lunch or dinner, like an apple as a snack and incorporating great amounts of them into any recipe you please! If we also have fresh basil in the house, we use them in this yummy fresh tomato sauce. It's a hit in our house!
- 6 cups of chopped fresh tomatoes, deseeded and squeezed of most of their juice
- 1 large sweet or mild onion (white, Walla Walla, or Vidalia) chopped
- 2 large cloves of crushed garlic
- 2/3 cup of fresh basil, chopped
- olive oil
- sea salt and fresh ground pepper
Cut the tomatoes into quarters, using your thumb remove the seeds and squeeze each quarter to remove as much liquid as possible. Discard the liquid and seeds. Roughly chop the remaining ragged tomatoes!
In a heavy bottomed pan, add a good glug of olive oil (that's what my boyfriend, Jamie Oliver, says lol). Add the chopped onion and garlic, sauteing until onion is soft. Add the tomatoes and continue to cook until the tomato is also softened and the ingredients are saucy (5-7 min). Stir in the chopped basil and season with sea salt and pepper, to taste. At this point you can also add sauted chicken or seafood.
Serve with noodles of your choice. Mine is pictured with brown rice noodles, but we often serve this sauce over cooked spaghetti squash which is a must try!
I am sharing this recipe at Allergy Free Wednesday hosted by: Tessa the Domestic Diva, The Willing Cook, Gluten Free Pantry, Real Food Allergy Free, Gluten-Freely Frugal, Whole New Mom, The Tasty Alternative, realfoodforager.