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.
Servings (change as needed): 4
1 1/2lbbeefsteak, field or heirloom tomatoes (2-3 large tomatoes)
2tbspgood olive oil
1 1/2tbspcapers, rinsed
3cloves garlic, minced or grated
1/4tspkosher salt (or more if not using capers)
4servings 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.
Make Ahead: The fresh tomato sauce can be stored in the fridge for up to a week. Heat up in microwave or sauce pan.