This is a simple cooked tomato “sauce” that is quick to make and extols the virtues of great tomatoes. Use on pasta or top grilled polenta with it. You could use it on bruschetta as well.
INGREDIENTS:
1 pound (around 4-6) tomatoes, seeded and cut into ½ inch dice 1 small brown onion, peeled and cut into ¼ inch dice 2 cloves garlic, peeled, de-germed, and minced 10 basil leaves, finely sliced Salt and pepper to taste Olive oil as needed Parmesan cheese as wanted
METHOD:
Heat a pan over medium high heat.
When the pan is hot, add enough oil to lightly film the bottom. When the oil is hot, but not smoking, add the onions, tossing to coat them. Sauté until translucent and softened, but not coloring.
Add the garlic and cook until softened and fragrant.
Add the tomatoes, and drizzle with 2-3 tablespoons of olive oil, and toss to heat. Add the basil and season with salt and pepper, tossing to mix in.
Add cooked pasta, toss to mix all, and serve. Pass the cheese.
Chef’s Notes and Tips:
If the “sauce” seems dry, save a little pasta water (1/4 –1/2 cup) to add into the sauce with the pasta. If you do not have basil, or want a change, try using a tablespoon of fresh oregano, or marjoram. 1-2 tablespoons capers would work well in this dish, and you could certainly add olives to this dish. I’d use black olives with this dish I think, as they tend to be a little fruitier tasting I think. With or without the pits, brined or oil cured, any would work. For a more refined dish, or if your tomatoes have a tough skin, peel the tomatoes before dicing.
Serves: 4
Source: Chef Andrew E Cohen
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