Nothing beats fresh tomato sauce made with your own (or someone else’s) garden tomatoes. The few simple ingredients combine to make a truly delicious and authentic pasta sauce. This recipe can easily be doubled if you have an abundance of tomatoes, and it f…
What you'll need
Ingredients
3 tablespoons extra-virgin olive oil
5-6 cloves garlic , minced
2 pounds ripe red tomatoes (Beefsteak, Roma, or the best you can find), cored, peeled and diced (for easy peeling, just drop tomatoes in boiling water for about 15 seconds)
½ teaspoon salt, plus more to taste
1/8- ¼ teaspoon red pepper flakes
Pinch of sugar, optional
¼ cup chopped fresh basil
The method
Directions
01
Ground black pepper, to taste
02
Stir oil and garlic together in large skillet. Turn heat to medium and cook until garlic is sizzling and fragrant, about 2 minutes, do not let it burn. Stir in tomatoes and 1/2 teaspoon salt and red pepper flakes. Increase to medium high and bring to rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15 to 20 minutes. Remove from heat. Stir in basil and season with salt and pepper to taste (add a pinch of sugar if the tomatoes are too acidic.
This vibrant, flavor-packed dish is perfect for easy entertaining or effortless weeknight dinners. Juicy, marinated chicken roasts atop a bed of colorful vegetables—artichokes, asparagus, cherry tomatoes, and lemon slices—infused with briny capers and fresh…
This quick and easy meatball recipe from Cook’s Country utilizes a few shortcuts that make it an easy recipe for weeknight cooking. Their technique of simmering the meatballs in the tomato sauce in the ambient heat of the oven cooks them evenly without requ…
This is a quick and easy way to cook chicken cutlets. As with most coatings, it helps to have everything lined up in order, to make the assembly quick and easy. You can easily do a salad version by adding some arugula to the cherry tomatoes.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Quick Fresh Summer Tomato Basil Sauce
Prep
Cook
Yield
Nothing beats fresh tomato sauce made with your own (or someone else’s) garden tomatoes. The few simple ingredients combine to make a truly delicious and authentic pasta sauce. This recipe can easily be doubled if you have an abundance of tomatoes, and it f…
Ingredients
3 tablespoons extra-virgin olive oil
5-6 cloves garlic , minced
2 pounds ripe red tomatoes (Beefsteak, Roma, or the best you can find), cored, peeled and diced (for easy peeling, just drop tomatoes in boiling water for about 15 seconds)
½ teaspoon salt, plus more to taste
1/8- ¼ teaspoon red pepper flakes
Pinch of sugar, optional
¼ cup chopped fresh basil
Cook Like James · The method
Directions
1
Ground black pepper, to taste
2
Stir oil and garlic together in large skillet. Turn heat to medium and cook until garlic is sizzling and fragrant, about 2 minutes, do not let it burn. Stir in tomatoes and 1/2 teaspoon salt and red pepper flakes. Increase to medium high and bring to rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15 to 20 minutes. Remove from heat. Stir in basil and season with salt and pepper to taste (add a pinch of sugar if the tomatoes are too acidic.
Cook Like James
Quick Fresh Summer Tomato Basil Sauce
Prep
Cook
Yield
Nothing beats fresh tomato sauce made with your own (or someone else’s) garden tomatoes. The few simple ingredients combine to make a truly delicious and authentic pasta sauce. This recipe can easily be doubled if you have an abundance of tomatoes, and it f…
Ingredients
3 tablespoons extra-virgin olive oil
5-6 cloves garlic , minced
2 pounds ripe red tomatoes (Beefsteak, Roma, or the best you can find), cored, peeled and diced (for easy peeling, just drop tomatoes in boiling water for about 15 seconds)
½ teaspoon salt, plus more to taste
1/8- ¼ teaspoon red pepper flakes
Pinch of sugar, optional
¼ cup chopped fresh basil
Directions
1
Ground black pepper, to taste
2
Stir oil and garlic together in large skillet. Turn heat to medium and cook until garlic is sizzling and fragrant, about 2 minutes, do not let it burn. Stir in tomatoes and 1/2 teaspoon salt and red pepper flakes. Increase to medium high and bring to rapid simmer and cook, stirring occasionally, reducing heat if sauce begins to stick to bottom of pan, until thickened and chunky, 15 to 20 minutes. Remove from heat. Stir in basil and season with salt and pepper to taste (add a pinch of sugar if the tomatoes are too acidic.
