There is nothing like ripe summer tomatoes straight from the garden or farmer’s market. (OK maybe peaches). This fresh tomato sauce takes minutes to make, uses only a few ingredients and, most of all, makes mouthwatering tomatoes shine.
I use the sauce as a base for quick weeknight meals along with chicken (grilled or store-bought rotisserie), omelettes or pasta. Fish or shrimp are good choices as well.
But honestly, if it weren’t for my husband who likes something more substantial for meals, I would spoon the fresh tomato sauce into a bowl and serve it with a salad and some fresh crusty bread to soak up the juices. Period! A meal by itself. It’s that good if the tomatoes are summer ripe. And don’t forget the crusty hot bread on the side for dipping. The juices are amazing. Try serving the fresh tomato sauce (and optional protein) with a Party Salad with Grilled Vegetables and Quinoa.
Tailor To Your Taste
- I use Beefsteak tomatoes, but Heirloom, Roma or Cherry tomatoes are great too.
- Instead of capers, add a squeeze of lemon juice or some additional herbs such as oregano, basil or thyme.
- Add some chopped olives if you like.
- When serving, add another drizzle of good extra virgin olive oil.
Make Ahead Fresh Tomato Sauce
- The sauce can be stored in the fridge for up to a week. Heat up in microwave or sauce pan.
Fresh Tomato Sauce Recipe
- 1 1/2 lb beefsteak, field or heirloom tomatoes (2-3 large tomatoes)
- 2 tbsp good olive oil
- 1 1/2 tbsp capers, rinsed
- 3 cloves garlic, minced or grated
- 1/4 tsp kosher salt (or more if not using capers)
- 1/2 tsp pepper
- 4 servings of grilled boneless chicken, store-bought roasted chicken, omelettes or pasta
- Garnish: chopped fresh parsley or basil
- PREPARE TOMATOES: Chop tomatoes into 2 inch pieces (no need to remove the skins). If tomatoes have a lot of juice and seeds in them, pick up handfuls at a time and give them a good squeeze and shake over the sink. It's ok if some seeds and juice remain.
- SAUTE TOMATOES: Heat olive oil in a medium skillet over medium high heat. Saute the garlic for 20 seconds until fragrant. Add the tomatoes, capers, salt and pepper, Stir for 3-4 minutes until the tomatoes start breaking down. I like to leave lots of chunks so I don't saute it too long. The sauce will be loose. Taste and add more salt if needed.
- SERVING SUGGESTIONS: Spoon sauteed tomatoes into individual large shallow bowls or plates with a lip. Place an omelette, pasta or chicken on top. (Or serve as is with warm crusty bread for dipping). Garnish with freshly chopped parsley or basil if desired. For pasta, sprinkle with Parmesan cheese as well if you like. With all options, serve with warm crusty bread to soak up the juices.
Other fresh tomato recipes you might like: