This light tomato based sauce will add a hint of mediterranean cuisine to any dish.
It goes great with fried or grilled vegetables (e.g. zucchini and eggplants); seafood (mussels and shrimps) and meats; it also can be served as pasta sauce.
Sweet tomatoes are the best fit this recipe. If you prefer to remove seeds, choose pulpy tomatoes, it will be easier.
- 1lb of tomatoes
- 2 garlic cloves
- Fresh basil
- Salt to taste
- Olive oil
How to prepare, step-by-step:
- Prepare ingredients: take sweet pulpy tomatoes, rinse them with cold water, rinse basil as well:
- Blanch tomatoes: for that bring cooking pot with water to boil, cut tip of each tomato cross-like and out them to the boiling water, for about 20-25 secs:
- Then put tomatoes under cold running water, cool them down and remove skin (more info on how to blanch tomatoes here):
- Slice each tomato in half, remove stem parts and puree tomatoes in blender. If you got good pulpy tomatoes you can also remove their seeds before pureeing, that will save you some time on cooking, but you will also throw out big part of tomatoes. I kept seeds in:
- Warm up sauce pan with 1 tablespoon of olive oil. Peel both garlic cloves and chop them into the warmed up pan:
- Fry garlic over moderate heat until transparent, stir from time to time:
- Pour tomato puree in:
- Bring sauce to simmer and adjust heat so it keeps lightly simmering, cook sauce to reduce amount of liquid so sauce gets desired consistency (about thickness of heavy cream), then salt to taste and remove from burner:
- Chop basil and add to the sauce pan:
- And mix; tomato basil-garlic sauce goes great with grilled/fried vegetables or pasta: