Nothing better than a really fresh tomato sauce , so fresh that you don’t even have to cook it. Just let the tomatoes marinate for a few hours with some olive oil , basil and a few spices and you’re good to go. So very easy and delicious. A must go-to for summertime and why not anytime? The only down side to making this sauce is that I really feel it needs to marinate in the refrigerator for at least 2 hours and really 4 hours is best. You can taste for salt and pepper during this period.
The other delicious thing to do with this is to add small balls of mozzarella and make a wonderful Caprese salad. I also love this tomato sauce on grilled chicken. And on grilled bread as bruschetta!!!
This recipe is sort of thrown together so there will be a lot of tasting as you go along, depending on the tomatoes you may or may not need extra salt and pepper. I made this for my grandson so I left out the crushed red pepper, if I were making for us I would have thrown in at least 1/2 teaspoon. Crushed red pepper can always be added at the table.
*This should make about 6 servings, you can adjust to any amount you need, I used 1/2 for the 2 of us .
Ingredients:
app. 3 pints of grape tomatoes ( the little ones), you can use any beautiful fresh tomatoes especially in the summer months. You’ll just have to eyeball the amounts of tomatoes. I like the pieces cut small but you can just roughly chop up larger tomatoes. If you’re using cherry or plum tomatoes you can cut in half or quarters. It’s not an exact science.
1/2 cup olive oil
app. 4 cloves garlic , minced ( you can adjust this to your liking, a little more or less)
app. 18 basil leaves plus extra for serving. Nothing beats the taste of fresh basil in this so don’t omit. You’ll want extra for serving. I roll up the basil and use a kitchen shear to slice it.
*this is optional –1/2 teaspoon of crushed red pepper–we love it but adjust to your liking or just serve on the table
Kosher Salt–app. 1 teaspoon and then you’ll taste for more
1/2 teaspoon freshly ground black pepper–again you’ll have to taste and adjust to your own liking
1 pound pasta of your liking , I like a thin spaghetti best with this sauce. Angel Hair, Cappelini, any of these.
1 cup Fresh Grated Parmesan Cheese, plus extra for serving.
Directions:
Combine the tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper, salt and pepper in a large bowl. Cover with plastic wrap and just let it sit out on the countertop . The longer it sits the better, at least 2 hours to macerate and 4 hours would be ideal.
Just before you are ready to serve, cook pasta. Cook al dente according to the box directions. Angel Hair cooks up in under 5 minutes.
Drain the pasta and add to the bowl with the tomatoes. Add in 1 cup of parmesan cheese and some more fresh basil if you’d like and toss well. Serve in big bowls with extra cheese on the side . Cheese will melt, so keep giving it some good tosses to integrate tomatoes and sauce.
Yum!
It’s June so let’s break out the delicious summer food. This is a 
Cooking with Candi 