Summer 2012 was the summer of tomatoes. Fresh, local, seasonal tomatoes were everywhere and I could not resist.
The no-cook tomato sauce was my go to sauce for lazy Saturday afternoons. I would make a batch, leave it on the kitchen counter to marinate while I walked the seawall.
6 medium heirloom tomatoes, chopped
4 cloves of garlic, minced
10 leaves if basil, finely chopped
¼ cup extra virgin olive oil
Salt and pepper to taste
Combine the tomatoes, garlic, basil and oil in a large glass bowl.
Stir mixture until tomatoes are coated with oil – and garlic and basil are evenly distributed.
Cover and let marinate at room temperature, allowing the flavours to meld, for up to 2hrs.
I love it tossed with hot pasta with a sprinkle of hot pepper strips.