Tomato season is here! As an Italian, I can appreciate the season of tomatoes. They’re such a versatile ingredient and come in many different shapes, sizes, and even colors. I love roasting cherry tomatoes to bring out more of their natural sweetness. Heirloom tomatoes are gorgeous for salads and sandwiches. Plum tomatoes and vine tomatoes are perfect for homemade sauces. Tomatoes are never better than while at the peak of their season. The same goes for any other fruit or vegetable but tomatoes seem to be juicier and sweeter from August to September while they’re thriving. With that said, today’s farmers market recipe is a very simple and easy tomato sauce. Make it on weeknights, make it on the weekend. Double, triple, or even quadruple the batch and freeze the extras for quick dinners in the coming weeks.
What’s great about this recipe is that the other two main ingredients are also at the peak of their season right now: basil and garlic. The basil is so aromatic at this time which makes it perfect for using in homemade sauces. Its potency will lend lots of great flavor to the tomatoes. Garlic is also growing like crazy now which means it's inexpensive and fresh. I call this recipe 3-Ingredient because the others should be basics you have in your pantry. Olive oil, salt and pepper should always be stocked in your kitchen. Nothing puts me in a panic more than realizing that I just used my last drop of olive oil. So to keep that from happening, I’ll usually buy a new bottle of olive oil when I’m a little under half-way through with my current one.
There are a lot of variations of olive oil at the grocery store and it can be intimidating, especially if you’re just getting started in the kitchen or haven’t used olive oil regularly up till now. Being Italian, olive oil was always something we had on hand. We use it for everything from sweating onions to drizzling over salads. We use it straight up to dip bread, we use it in baking. It’s a basic kitchen ingredient and that’s the same for a lot of other cultures too: Spanish, French, Greek, etc. It’s also really good for you, especially in its raw form (not cooked). I always go with Extra Virgin Olive Oil. You want to stay away from anything that labeled or considered "light." Extra virgin is of the best quality and a standard option for overall use. I won’t go crazy and buy $50 bottles but I generally like my olive oil to be made in Italy, Greece or Spain and never more than one location. Surprisingly, you can find oils that have 2+ places attributed to their creation. Not good. I have, however, found a brand made out of California that's really good. Bon Appetit has a helpful article to buying olive oil as a beginner if you're interested.
Now that we’ve got ingredient information out of the way, let’s talk sauce. Like I said, this is essentially a 3-ingredient sauce: tomatoes, basil and garlic. While you prepare the sauce, get a pot of water boiling and cook your desired pasta. I used Fettuccine because we love big noodles in my house and it's a heartier pasta. Fettuccine pairs well with the fresher sauces too. First step: heat the olive oil over a medium-high heat. Add the tomatoes, basil and garlic. Season generously to taste (the S&P is your only chance to season the sauce) and bring to a simmer. Step 2: Let the sauce simmer for about 15-minutes until the tomatoes have released their juices and the bitterness has cooked out. Step 3: Toss with the fettuccine and serve. That’s it! Super easy, ridiculously quick and SOOO delicious.
NOTE: If you decide to increase this recipe and make a double, triple or even quadruple batch, increase the cook time. This is very important. Adding more tomatoes means they need extra time to cook. I would add 15-minutes for every extra “batch.” So if you double this recipe, cook 30-minutes. If you quadruple the recipe, cook for at least 60-minutes. The key is to keep stirring it every 15-minutes or so to keep the bottom from burning and tasting it along the way to see if it’s ready. And to be clear, you can absolutely cook this sauce longer than the required time. Cooking tomato sauces longer make the flavors develop more which creates a richer, sweeter, more delicious sauce. The time reflected in this recipe is the minimum suggestion for the best result. Happy cooking!
Simple 3-Ingredient Tomato Sauce
2 tbsp. Olive Oil
4 medium-large Tomatoes, diced
½ cup Basil, roughly chopped
3 Garlic Cloves, finely chopped
Salt & Pepper
1 lb. Fettuccine
1 - In a medium saucepan, heat olive oil over medium-high heat. Add the tomatoes, basil and garlic. Season generously with salt and pepper to taste. Bring to a simmer and let cook for about 15 minutes until the tomatoes have released their juices and are no longer bitter.
2 - Meanwhile, cook the fettuccine or your choice of pasta, according to package directions. Drain and toss with the tomato sauce. Serve.