This is one of those recipes that you can really only make in the summer. While technically you can find the ingredients at grocery stores year-round, what makes this sauce truly divine is the use of farm-fresh/homegrown tomatoes and basil. In fact, Jesse and I love this recipe so much that we now just call it “awesome” for short.
Pre-GAPS, we ate this sauce with pasta shells, mozzarella, and parmesan cheese. These days I like it on top of the hake that I buy at Costco. I like to add parmesan on top, too, but it’s also delicious without any cheese if you’re dairy-free. I think it would also go well with many other foods, such as chicken, vegetables, or other types of fish. Experiment to see what you like!
Ingredients (serves two):
4 medium tomatoes, diced
1/4 cup fresh basil, chopped
1/3 bell pepper (I prefer red, yellow or orange, but green also works if you don’t mind the bite)
2 medium cloves garlic, minced
5 tablespoons olive oil
Salt and pepper to taste
Combine tomatoes, basil, bell pepper, garlic and olive oil in a bowl and mix to combine. Allow to marinate at room temperature for about an hour or more, then use as a topping for whatever you desire. Add plenty of salt and pepper to taste after serving.
This recipe is very mild. Feel free to increase the amount of garlic if you prefer a spicier recipe. Since the garlic is raw, however, I’d recommend proceeding with caution—raw garlic can quickly become overpowering!
This post is shared at Make Your Own Monday, Monday Mania, the Morristribe’s Homesteader blog carnival, Living Green Tuesdays, Traditional Tuesdays, Scratch Cookin’ Tuesday, Fat Tuesday, Real Food Wednesday, Fresh Foods Blog Hop, Fill Those Jars Friday, Fresh Bites Friday, and Freaky Friday.
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