Ashley Rodriguez of 'Not Without Salt' shares her recipe for quick, fresh from the garden parmesan tomato sauce. The dish is healthy, simple, and can go from garden to plate in less than it takes to boil a pot of water.
Makes a generous 2 cups of sauce
Try using Pecorino for a sharper bite, or cook the sauce for a bit longer with a good bit of butter to add depth and richness - Ashley
Ingredients:
- 1 pound tomatoes
- 2 ounces Parmesan, cut into small pieces
- 1 garlic clove
- 1/4 cup fresh basil
- 3 tablespoons olive oil
- 1/2 teaspoon salt
Instructions:
In a blender, combine the tomatoes, Parmesan, garlic, basil, olive oil, and salt. Blend until completely smooth. Simmer the sauce over medium heat for 30 minutes to thicken it up a bit.
Taste and adjust seasoning and serve tossed with warmed pasta.