Tomorrow I want to try out a recipe for Zucchini Enchiladas that calls for basic tomato sauce. I also have a couple of very delicious beefsteak tomatoes in my fridge from my CSA. What do I do? Make tomato sauce!
This recipe is a fantastic basic tomato sauce that you can make in 20 minutes, including prep and clean-up. This is a basic sauce and not for Italian sauce purists. Although, after tasting it, I still feel good about recommending it over pasta.
Easy Basic Tomato Sauce
2 large tomatoes (I used beefsteak, about 10oz each)
2.5 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon oregano (I used Mexican Oregano since this will be enchilada sauce)
1 pinch salt
1 pinch sugar
1 pinch red pepper flakes (optional- adds heat)
1. First, chop the tomatoes. The larger the chopped pieces, the chunkier the sauce.
2. Next, heat the oil in a medium saucepan over medium heat. Add the garlic and cook one minute. Then add the tomatoes and the spices. Be careful to not splatter hot oil on you when adding the tomatoes. Yes, it happens
3. Reduce the heat so that the juices just simmer. Simmer about 10 minutes, stirring often. The tomatoes will cook down into sauce and the aroma will make you drool just a little.
4. It’s now ready to eat or store! I’m using mine tomorrow, so I put mine into a jar for storage in the refrigerator.
Yum! We did lick the pan clean after storing the sauce. If it wasn’t for enchilada sauce, I know that basil would have been a great addition. So many possibilities!