Fresh tomato, basil and garlic sauce is one of our all-time favorite recipes. In fact, Jesse and I love this recipe so much that we now just call it “awesome” for short. If you want this sauce to really shine, be sure to make it with flavorful, in-season ingredients. While technically you can find all of these foods at grocery stores year-round, the results are truly divine when you use farm-fresh/homegrown tomatoes and basil.
You can enjoy this sauce with many different foods. Many years ago, we ate it with regular pasta shells, mozzarella and Parmesan cheese. When we were grain-free, we used it to top mild fish like hake. These days we mostly eat it on top of gluten-free corn pasta, with plenty of medium cheddar and Parmesan. I think it would go well with things like chicken, vegetables, or other types of fish. Experiment to see what you like!
- 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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