SIMPLE TOMATO SAUCE - The Hearty Vegetable

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Serves 4-8
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.