This tomato sauce is best when the tomatoes are locally grown and the sun is bright! If you like fresh tomatoes, you will LOVE this sauce.
- 8 vine ripe tomatoes, chopped
- 3 cloves garlic, pressed
- 3 shallots, chopped
- 1 C. olive oil
- ¼ C. Balsamic vinegar
- 2 T. fresh basil, slivered
- 2T. fresh parsley, chopped
- 1 t. sugar
Lots of fresh ground pepper
Salt to taste
Place all ingredients in a large glass container with a lid.
Shake. Place outside in the sun for 4-5 hours.
Serve at room temperature over pasta, polenta, chicken, toasted bread, mixed greens.
Add Parmesan or goat cheese.
Keep in the refrigerator.
This is the basic recipe published in The Summer Book, by Susan Branch. Increase and decrease the herbs and garlic to suit your tastes and add others (mint is good). Whatever you do, don’t substitute hot house or other typical grocery store tomatoes , this calls for super fresh, local tomatoes.