by Gabi Moskowitz
Prep Time 0:15
Cook Time 0:30
As I mentioned yesterday, I got a sweet deal at the Mission Community Market (at Tomatero Farm) on heirloom tomatoes. They were just $5 for 5 lbs of slightly soft organic heirlooms—perfect for cooking with.
Hint: this easy, versatile sauce looks very pretty in mason jars, making it a great, inexpensive gift.
- iingredients
- 1 tbsp extra virgin olive oil Pantry
- 1 onion, diced $0.50
- 6 cloves garlic, chopped Pantry
- 3 lbs fresh tomatoes, cored and chopped $3
- 1 large handful fresh basil leaves, chopped $1 for a bunch
- 1 large handful fresh flat-leaf parsley leaves, chopped $1 for a bunch
Total Cost of Ingredients $5.50
Directions
Heat olive oil in a large pot over medium heat. Add onion and garlic and cook just until fragrant, about 1 minute.
Add chopped tomatoes, basil and parsley. Stir and cover. Cook for 8-10 minutes or until tomatoes have broken down.
Puree, leaving the sauce slightly chunky, using a food processor, blender and return to pot. Or, use an immersion blender and puree directly in the pot.
Turn heat up to medium-high and cook, uncovered, for 15-20 minutes, or until sauce reduces to about 1/2 of it’s original content.
Remove from heat and toss with pasta, spread on pizza or serve with fresh bread for dipping.
Makes about 5 1/2 cups sauce
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