Fresh Tomato Basil Pasta Sauce

No matter how many tomato-full recipes I make, I can't seem to make a dent in my supply. I'm not complaining. I'm just explaining why every other recipe I've posted in July features tomatoes, or basil, or the heavenly union of the two. And each one has become my new favorite. This pasta sauce being no exception.

Because of the simplicity of ingredients and method of preparation, you must use juicy, ripe, peak-season tomatoes for this recipe. (Although any variety will do- mine were Roma and Beefsteak.) I didn't bother to blanch my tomatoes. I left the skins intact and then pureed part of the sauce after simmering, resulting in a consistency somewhere between chunky and smooth. I ladled it over vegetable ravioli and topped it with freshly grated Parmesan and more chopped basil. Sneaking spoonfuls as it was simmering away on the stove and later diving into the most sensationally-sauced bowl of pasta, I felt like I had been transported to Italy. If only.

*While this made the perfect amount of sauce for two, it could be easily doubled, tripled, quadrupled... you get the point... to feed a crowd or be canned or frozen for later use.

Fresh Tomato Basil Pasta Sauce

INGREDIENTS
2 lbs. fresh tomatoes, seeded and diced
2 Tbsp. extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
2 Tbsp. fresh basil, chopped + extra for serving
salt and freshly ground black pepper, to taste
pinch crushed red pepper flakes (optional)

DIRECTIONS
1. Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until soft and translucent, about 10 minutes. Stir in the tomatoes and basil. Season with salt and freshly ground black pepper. Bring to a boil; reduce heat to medium-low and simmer, partially covered, 1 1/2- 2 hours until thickened.

2. (Optional) Puree part or all of the sauce in a food processor or blender to your desired consistency and then return the sauce to the pan over medium-low heat.

3. Add a pinch of red pepper flakes and season to taste with salt and freshly ground black pepper. Serve warm over al dente pasta, sprinkled with freshly grated Parmesan and garnished with chopped basil.

Serves 2.

(Adapted from All Recipes)

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