There is nothing better than a sweet, juicy, sun-ripened tomato. Make the most of the season’s bounty with this fresh no-cook tomato sauce.
Fresh Tomato Sauce
Balsamic vinegar, basil, and summer tomatoes—yes, please! The secret ingredient here is a touch of molasses, which adds caramelized flavor to this no-cook sauce.
Ingredients
1 pound ripe tomatoes, divided (such as Campari)
3 tablespoons chopped fresh basil
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon molasses
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
Preparation
1. Remove and discard seeds from half of tomatoes; chop seeded tomatoes. Place seeded tomatoes in a bowl. Chop remaining tomatoes; add to bowl. Stir in remaining ingredients. Let stand at room temperature 1 hour. Refrigerate 1 to 2 days.
Uses
1. Toss with penne and bocconcini for a Caprese pasta salad.
2. As a pizza sauce—our toppings of choice: grilled eggplant and taleggio cheese.
3. Spoon over grilled bread slices for instant bruschetta.
4. Shakshuka-style: Pour into ramekins. Crack an egg into each and bake.
5. In a breakfast wrap with scrambled eggs and shredded mozzarella.
6. Stir into polenta during the last 5 minutes of cooking.
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from Simmer and Boil http://ift.tt/1g1nwth via Continued
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