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Fresh Spring Tomato Sauce

Makes about 4 cups | Ready in 30 minutes

  Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 4 garlic cloves, thinly sliced

  • 1 small shallot, finely chopped

  • 2 pounds fresh cherry tomatoes (or a mix of heirloom and grape), halved

  • 1/2 teaspoon sea salt (more to taste)

  • 1/4 teaspoon cracked black pepper

  • 1/4 teaspoon red pepper flakes (optional for a touch of heat)

  • 1 tablespoon tomato paste (optional, for richness)

  • 1/2 cup chopped fresh basil leaves

  • 2 tablespoons chopped fresh parsley

  • Zest of 1 lemon

  • 1 tablespoon fresh lemon juice

  • Optional: 1 tablespoon butter or a splash of cream for a silky finish

   Instructions

  1. Sauté Aromatics:
    In a large sauté pan over medium heat, warm the olive oil. Add the garlic and shallot. Sauté until fragrant and lightly golden, about 2–3 minutes.

  2. Add Tomatoes:
    Toss in the halved tomatoes and sprinkle with salt, pepper, and red pepper flakes. Stir to coat in the oil and aromatics. If using tomato paste, stir it in now.

  3. Simmer and Burst:
    Let the tomatoes cook down for about 15–20 minutes, stirring occasionally, until they start to break down and release their juices. Use a spoon or potato masher to gently burst the tomatoes and create a rustic sauce.

  4. Finish with Freshness:
    Remove from heat. Stir in basil, parsley, lemon zest, and lemon juice. For a silkier finish, swirl in a tablespoon of butter or a splash of cream.

  5. Taste and Adjust:
    Taste and adjust seasoning as needed. Add more salt or a touch more lemon juice for brightness.

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   Variations & Tips

  • Toss with fresh pasta (try linguine or farfalle) and top with shaved Parmesan.

  • Spoon over grilled chicken or fish.

  • Use as a pizza base for a spring veggie pie.

  • Serve warm over roasted asparagus or zucchini ribbons.

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