SIMPLE TOMATO SAUCE - The Hearty Vegetable
Makes enough sauce for ½ pound to 1 pound pasta, depending on how saucy you like yours. This sauce can be refrigerated for up to several days, but we don’t recommend freezing it.
-About 6 medium-sized, peak-season tomatoes, diced
-2 tsp. red miso
-3-4 cloves garlic, smashed and roughly chopped
-3-5 Tbs olive oil
-1/4 tsp. salt
-1 sprig basil, sliced (optional)
-Heat olive oil and garlic over medium heat until fragrant
-Add tomatoes, miso and salt.
-Simmer over medium-high heat, stirring occasionally and reducing heat to low when most of the juice has evaporated. Cook until the juice has evaporated, about 45 minutes to 1 ½ hours total, depending on the juiciness of the tomatoes.
-Remove from heat. Stir in basil, add salt to taste if desired.
-Toss with pasta and some of the pasta cooking water. Serve with cheese.