Scott has been making spectacular sauces since we first met. The first time he cooked dinner for me, he served spaghetti topped with a rustic sauce made of fresh tomatoes, mushrooms, peppers and other fresh veggies. The dinner was served in dishes he handcrafted just for that occasion. We've been together many years now and he still impresses me with his sauces and handcrafted ceramics.
The sauce I share with you today is the latest incarnation of his basic tomato sauce. A few weeks ago he served it. The sauce was so good that I asked him to teach me how to make it. Once you try a sauce like this, you will never want to go back to jar pasta sauce. It's simple, super fresh, delicious and only takes about fifteen minutes to prepare. All you need to have at home are some fresh tomatoes, garlic and fresh basil.
Simple Tomato Sauce
6 plum tomatoes, blanched, de-seeded, peeled and chopped
6 cloves of garlic, minced
3 tablespoons fresh basil, chopped
1 teaspoon fresh thyme (optional)
1/4 cup extra virgin olive oil
salt to taste
1. Heat a medium iron skillet at medium-low heat until the oil starts to gently ripple. Add the garlic and cook for 1 minute. Do not overcook the garlic or allow it to turn brown.
2. Add the chopped tomatoes, basil and thyme. Stir and cook briefly until the sauce starts to bubble and turn it down to a slow simmer for 5 more minutes. Add salt to taste and remove from heat.
Makes 3 servings.