This is a lovely dish, using fresh vine tomatoes. It's great to make when you have tomatoes that are full of flavour, as it allows that flavour to shine through.
If your tomatoes are fairly bland, then I'd recommend trying my roasted vine tomato sauce recipe, as the roasting helps to intensify the tomato flavour.
In this recipe, finely diced onion and garlic are sauteed in olive oil until translucent. The tomatoes are skinned and chopped and added to the mix, along with a good glug of white wine and seasoning.
The tomatoes will break down to form a delicious fresh tasting sauce, that is enhanced with some fresh basil leaves.
It's perfect served over your choice of pasta, and is especially good on a warm summer's evening.
450g ripe vine tomatoes (about 6 larges ones)
Small red onion
2 cloves of garlic
1-2 tablespoon of olive oil
50ml dry white wine
Handful of basil leaves
- Cut a cross in the skin of the bottom of each tomato.
- Place the tomatoes in a layer at the bottom of a heatproof container and cover with boiling water. Leave for 5 minutes. (Alternatively you can blanch the tomatoes but be careful not to overcook them).
- Remove the tomatoes from the boiling water and peel off the skin. This will be much easier if the tomatoes are ripe.
- Dice the tomatoes and place in a bowl.
- Peel and finely dice the onion.
- Peel and crush the garlic.
- Heat the oil in a lidded pan, over a low to medium heat.
- Once the oil is up to temperature add the onion and stir gently, until the onion becomes translucent.
- Add the crushed garlic to the pan and stir for 1-2 minutes, being careful not to let the garlic burn.
- Stir in the tomatoes and season well with salt and black pepper.
- Bring to the boil, cover and then lower the heat and leave to gently simmer.
- After the sauce has been simmering for 10 minutes, pour in the wine and stir to combine. Cover and continue to simmer.
- Tear the basil leaves into the tomato sauce and stir through. Taste and adjust the seasoning.
