Fresh Spring Tomato Sauce

Makes about 4 cups | Ready in 30 minutes
Ingredients
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2 tablespoons extra-virgin olive oil
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4 garlic cloves, thinly sliced
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1 small shallot, finely chopped
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2 pounds fresh cherry tomatoes (or a mix of heirloom and grape), halved
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1/2 teaspoon sea salt (more to taste)
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1/4 teaspoon cracked black pepper
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1/4 teaspoon red pepper flakes (optional for a touch of heat)
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1 tablespoon tomato paste (optional, for richness)
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1/2 cup chopped fresh basil leaves
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2 tablespoons chopped fresh parsley
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Zest of 1 lemon
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1 tablespoon fresh lemon juice
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Optional: 1 tablespoon butter or a splash of cream for a silky finish
Instructions
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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. -
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. -
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. -
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. -
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
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Toss with fresh pasta (try linguine or farfalle) and top with shaved Parmesan.
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Spoon over grilled chicken or fish.
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Use as a pizza base for a spring veggie pie.
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Serve warm over roasted asparagus or zucchini ribbons.
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