Fresh Tomato Sauce - My Way Chef

The ultimate summer indulgence! Delicious on pasta, pizza, and bruschetta. SO easy and NO cooking! Subscribe for new videos each Friday
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Steps by Roa Music |   / roa_music1031  

RECIPE

INGREDIENTS

2 lbs cherry tomatoes
2 large cloves garlic
2 tsp kosher salt
1/2 tsp pepper
15 fresh basil leaves julienned
6 Tbsp good extra virgin olive oil*
grated pecorino cheese
*I like Amodeo Olio Extra Virgin Olive Oil from Sicily available at https://viaisabella.com/store-2/extra... Enter code mywaychef for a 10% discount on all products!

DIRECTIONS

Horizontally cut about 1/8 inch of the top of the cherry tomato (the stem section) and discard.

Hold the tomato cut side down over the sink between your thumb and fingers and squeeze out the seeds and juice around the seeds. Place the squeezed tomatoes on a cutting board. Start dicing the squeezed tomatoes to a size no larger than an almond.* As you cut them put them in a medium size bowl. Now add to the bowl, the salt and pepper. With a micro plane grate the garlic right in the bowl. Stir the contents of the bowl vigorously. Add the extra virgin olive oil and again stir vigorously.

*NOTE: Please watch video for instructions on how to cut plum or regular size tomatoes as the process is slightly different.

Cook up to a pound and a half of high quality strand pasta such as thick spaghetti or linguini

Divide the pasta into six serving bowls. Pour 1/2 cup of sauce over each bowl , sprinkle with grated pecorino.

Alternatively you can use this sauce on pizza or as the topping for a bruschetta. Or, if you cut the tomatoes to the size of a walnut, you can add a touch of balsamic to it and serve it as a salad with a crusty Italian bread.