Skip to content

Recipe of the Week: Summer Tomato Sauce


Few things scream summer like fresh tomatoes. This recipe, based on the Fast Tomato Sauce recipe from the first Arrows cookbook, will bring summer to your plate (and your palate) in under 45 minutes.

Summer Tomato Sauce (based on the Arrows recipe)

12 medium tomatoes (they are each probably smaller than you think, ~3lbs)

1 medium onion, finely diced

2 large cloves of garlic, minced

1/2 cup of olive oil

1 cup of basil leaves, roughly chopped

1/2 cup of flat leaf parsely, chopped

2 tsp dry, chopped rosemary leaves (or 1 Tbs fresh)

1 cup red wine

Kosher salt, black pepper


1. Cut the tomatoes in half, squeeze out the seeds and chop into ~1/2 inch pieces

2. Heat the olive oil and add the onion and garlic, stirring frequently until browned (~7 minutes)

3. Add the tomatoes, cover and cook for 5 minutes

4. Add the herbs, wine, salt and pepper

5. Cook for another 5 minutes or so with the lid on, remove it and let the sauce reduce to your preference of thickness

The sauce can be kept in the refrigerator for 2 days or frozen for 1 month.



No comments yet

Comments are closed.