The key to fresh sauce is to surround the tomatoes with light flavors that enhance their just–picked texture and ripeness. Thinly sliced garlic and butter give smooth, deep flavor. Then, fresh capers and herbs, along with a touch of very sweet onion, are tossed in at the last minute.
I’ve been growing organic, heirloom San Marzano tomatoes this summer. They were amazing in this sauce!
8 cups chopped plum tomatoes
4 tablespoons butter
2 cloves garlic
1/2 teaspoon sea salt
1 teaspoon balsamic vinegar
1 cup chopped basil
¼ cup fresh oregano
1 tablespoon fresh capers
¼ cup minced sweet onion
Wash and chop the tomatoes.
Peel and very thinly slice the garlic.
Add the tomatoes, garlic and salt..
Let bubble slowly under very low heat turning often, for a half hour.
Wash and chop the basil and oregano.
Mince the onion.
When it’s time to serve, add the herbs, capers and onion into the sauce, stirring thoroughly.
Serve over pasta, with more fresh herbs and parmesan cheese.