This fresh pasta sauce recipe is bursting with flavor! As my husband would say, “It punches you in the nose.” If you love bold Italian flavors, you will love this fresh pasta sauce!
The main key to this recipe is fresh ingredients. For full flavor experience DO NOT use dried seasonings, or canned anything! For this recipe, I actually don’t measure anything. I can give you a rough estimate of what I use, but this recipe is quite flexible. Perfect to tailor to individual tastes.
This is a rendition of a recipe I found years ago on a blog called “Eyes of Wonder”. The woman who posted the original recipe decided to revert her blog to private after a reader discovered where she lived and payed her a visit. While she insisted this visitor was very nice and had only good intentions, it kind of scared her none the less. With several small children in tow, she thought it best to be safe than sorry. While all of us readers bemoan her absence we fully understand her decision. I will drop her link here, but at the writing of this post, it is still inaccessible, and has been for many years.
With Summer wrapping up and Fall knocking on our doors this is the perfect recipe for using up the last of the tomatoes. What an awesome gift of Summer those sun warmed, juicy, ripe tomatoes are. I look forward to them every year. Hothouse tomatoes trucked into the grocery store just can’t compare.
To make this delicious sauce you will need:
Fresh tomatoes-as many as you’d like
Fresh basil-a good handful
Extra virgin olive oil-roughly 1/4-1/2 cup depending on how much sauce you are making
Whole garlic cloves-several if you are a garlic fan, less if not quite so enthusiastic. I like lots of garlic in mine, ha, ha.
Fresh cracked pepper and freshly ground Himalayan salt (or coarse sea salt). Don’t cheat and use the pre ground stuff. Remember, the magic is in the fresh ingredients!
Freshly grated Parmesan or Romano cheese, or even freshly shredded mozzarella. My go to is parmesan, but all are good.
Grab a glass bowl, mixing spoon, tea towel or cloth napkin, cutting board and sharp knife. Now you’re ready for action!
Dice your tomatoes, removing the cores and stems. Place into your glass bowl.
Mince your fresh garlic and add to the tomatoes.
Remove your basil leaves from the stems and chop them. Add to the tomatoes and garlic.
Next, drizzle the olive oil over all. Add fresh cracked pepper and Himalayan salt to taste. The salt will draw the juice from the diced tomatoes, creating the fresh sauce.
Mix all together in the glass bowl.
Cover with your clean towel or napkin and allow to juice on the counter for the afternoon. I suggest making this at least an hour before supper. Ideally, 3-4 hours is better. I throw it together around lunch time and let it sit until supper.
At supper time, make your pasta and top with the fresh sauce. Shred or grate your desired cheese on top and ta-da! Amazing goodness on a plate! If you still have a lot of tomatoes left that you need to take care of before the frost hits, try this easy canned tomato sauce recipe.
Since writing this post I am now craving some fresh pasta sauce! Excuse me while I go whip some up…..Enjoy!