Recipe

Summer Sauce

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Photo by Kayb

This recipe was entered in the contest for Your Best Recipe Using Fresh Basil

This recipe was entered in the contest for Your Best Dish in the Raw
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Kayb's Notes: When you're awash in fresh tomatos and basil, and it's too hot to cook, this summer sauce is a wonderful way to use the excess. Its uses are almost infinite -- I use it to top bruschetta...
When you're awash in fresh tomatos and basil, and it's too hot to cook, this summer sauce is a wonderful way to use the excess. Its uses are almost infinite -- I use it to top bruschetta, as a sauce for pasta (with a grind or two of parmesan cheese), as a salad with some cubed mozzarella, as a pizza topping, or as the base for salsa (albeit with a basil instead of cilantro flavor). I bring home fresh tomatos from the farmer's market, and this is what becomes of the tomatos that are left over from the past week; if there are none left, well, I buy a few extra. A bowl of this keeps in the refrigerator for 2-3 days; I've never had occasion to see if it keeps any longer.

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Serves about 3 cups

3 medium ripe tomatos, diced Ask a question about this ingredient

1/2 cup basil, chiffonade (chiffonaded?) Ask a question about this ingredient

3 large cloves garlic, minced Ask a question about this ingredient

1/2 cup sweet onion, diced (optional) Ask a question about this ingredient

1/4 cup the best extra virgin olive oil you can find Ask a question about this ingredient

1-2 tablespoon good balsamic vinegar Ask a question about this ingredient

salt and black pepper to taste Ask a question about this ingredient

Mince garlic fine and add to oil in a glass or non-reactive bowl. Add onion. Add tomatos and basil. Toss with balsamic vinegar. Let sit on counter for at least an hour, stirring occasionally. After an hour, salt and pepper to taste. Leave out on counter the rest of the day, and if you have any left, refrigerate. It doesn't seem to hurt the flavor of the tomatos or basil if you let them marinate in the oil and balsamic most of a day before refrigerating.
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1 Comment on Summer Sauce

themissingingredient added about 1 year ago

I posted a very similar recipe. I cover mine with plastic wrap and leave it out in the sun to "cook" for a few hours. It really makes a great sauce (or soup). I have added garlic to it, but I like it best simple. I will try adding the balsamic and onions to try your way.