Heirloom Italian Tomato Sauce Recipe Is Rich, Nutritious & Delicious (4 Ingredients) by Donna John

My neighbor dropped off a box of beautiful, fresh-from-the-garden heirloom tomatoes. The only problem was, all of the fresh summer tomatoes were ready to be eaten right now. What to do? Make a rich, delicious, nutritious, simple Italian tomato sauce recipe! Served over pasta, this farm-to-table recipe was the highlight of the week (maybe month!).

To make this easy Italian-inspired tomato sauce recipe you only need a few simple ingredients. Here is your short and healthy shopping list: heirloom tomatoes, olive oil, fresh garlic and fresh basil leaves. Check out the health benefits of tomatoes, the health benefits of olive oil, the health benefits of garlic and the health benefits of fresh basil!

The tomatoes cook low and slow until they the water cooks out of them and they condense into a thick, rich tomato sauce. Add silky olive oil, fresh garlic and fresh basil leaves at the end and the Italian red sauce is ready to be used over pasta, ladled over pizza crust, used as a dip for breadsticks. The possibilities are endless!

I served the gluten-free red sauce over angel hair pasta with a salad and homemade garlic bread. I'm already hoping my now favorite neighbor surprises me with another box of those red jewels of summer! 

Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 2 to 3 hours
Total Time: 2 hours and 5 minutes to 3 hours and 5 minutes
Servings: 6

Ingredients

• heirloom tomatoes (I had enough to fill up a dutch oven a little over half full)
• olive oil (I  used about 1/4 cup)
• fresh garlic (I used 3 fat cloves)
• fresh basil leaves

Here's how to make it: 

1. Cut large tomatoes into fourths, medium tomatoes in half and you can leave small tomatoes (cherry tomato size) whole. Put them into a dutch oven or large pot over medium-high heat. When the tomatoes start simmering, turn the heat down to low.
   
2. Mash the tomatoes with a potato masher or wooden spoon (they won't completely break up, just soften and release their juices). Season with a little salt. Simmer on low heat, stirring occasionally, for about 2 to 3 hours, or until condensed and think (like a paste). Cooking time will vary by the number of tomatoes and all stovetops are different.
   
3. Add the garlic cloves. You can add the garlic whenever you like. Add it at the beginning of cooking time or toward the end. I add mine about 30 minutes before I think the sauce is ready.
   
4. Add olive oil, to taste. I add about 1/4 cup, but you can add more or less to your tastes.
   
5. Stir in the fresh basil leaves right before serving.
   
6. Taste and add salt and black pepper (if desired). If you like a sweeter sauce, add a bit of granulated sugar. (This depends on your tastes and the sweetness of the tomatoes.)
   
7. The sauce is ready to be used however you like. You can also freeze it for later. If using on pasta, stir in cooked pasta into the finished sauce.
   
8. If serving over pasta, top with grated Parmesan cheese and more fresh basil, if desired. Store any leftovers in an airtight container in the fridge.
   
   

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