Fresh Tomato and Basil Sauce

This recipe tastes like summer. It can be simply tossed with your favorite pasta, or add chicken, shrimp, or Italian sausages (our favorite).



3 Lbs tomatoes
1/2 Cup chopped fresh basil
2 Small garlic cloves, finely minced and slightly smashed
2 Tablespoons fresh lemon juice
1 Tablespoon Basalmic vinegar
1 Teaspoon salt
1/2 Teaspoon sugar (optional)
1/2 Teaspoon black pepper

Heat a large pot to boiling. Add 1.5 lbs of the tomatoes for 20-30 seconds, then drain into ice water. This makes the skins slip off without cooking the tomatoes.
Once skins are removed, chop, remove most seeds and toss into large bowl. Cut remaining tomatoes in half. With a large hole grater placed over the bowl of tomatoes, run the tomatoes over the grates in a way that leaves only the skins behind. Throw the skins in your compost!
Add garlic, lemon juice, basalmic vinegar salt, sugar (if using), and pepper. If not using Basalmic vinegar, add another 1/2 teaspoon sugar.
You're done!
Wait at least 15 minutes before serving. The sauce can be kept at room temperature for a few hours, and refrigerated for 2-3 days.

Serves 4-6