Summer’s curtain call is fast approaching and that means back to school and the tomato harvest. Since I haven’t had to return to the classroom in a few years (cough, cough), let’s talk tomato.
Now, I’m not one to ever complain about a tomato bumper crop and fuss about what to do with the extras. We love them, so we’re always happy to have them in the kitchen this time of year.
Right now, one of my favorite (and super easy) ways to enjoy them is to turn them into this delish, chunky sauce. It makes the perfect topper for grilled chicken, fish, hamburgers, and turkey burgers. Try it mixed with your favorite pasta. Or, ladle some on your scrambled eggs at breakfast. Sue likes it as a dip with pita or lentil chips.
What You Need:
—2 cloves garlic, finely chopped
—1/4 tsp. peperoncino (or more depending on how much heat you like)
—1 generous pint of fresh cherry tomatoes
—one bunch fresh basil leaves, torn
—1/8 tsp. sea salt or salt
Heat olive oil in pan and add chopped garlic. Saute. Don’t let garlic brown too much or burn. Add peperoncino. Continue to briefly saute. Add the tomatoes. Lower heat. Stir so tomatoes are coated in olive oil and garlic. Continue to simmer and stir. Add salt. Let tomatoes begin to burst. You can help them along by popping them with the back of a spoon if they don’t burst on their own. When all have burst, remove from heat, stir in the torn basil leaves. Let sauce cool completely before refrigerating or freezing.
Don’t let those extra tomatoes go to waste on the vine. Whip up this fabulous sauce and enjoy the last of summer’s sweet treats.