WOW, this recipe sure is a winner! I was told by one shopper that I should mass produce and sell it. It really is that good. And you can make it, too, in under an hour.
The secret is twofold. First, straining after a short cooking time, cooking just the liquid down separately and then adding the reserved pulp back in means intense flavor from the cooked down liquid and fresh flavor and texture from the tomatoes and other ingredients that don’w actually get cooked for all that long. Second, I really liked the addition of Thai basil to this simple recipe. You can’t really taste the anise/fennel flavor of the Thais basil but it lends something special to the dish. Although, you could certainly make a fabulous sauce using all regular basil, with our without additional fresh herbs of your choice. And, don’t take the amounts in the recipe as written in stone. Pinch and handful measurements will work fine.
It is a great way to make sauce when you don’t have a lot of time. It is also a great way to use up tomatoes in this season of abundance. This recipe is perfect for freezing, too. Here is the recipe:
2 Tbsp olive oil
2 cloves garlic, minced
1 smallish onion, chopped
1/3 cup chopped or torn fresh Thai basil leaves
1/4 cup chopped or torn fresh basil leaves
1/8 cup chopped or torn fresh parsley
5 lbs slicing tomatoes
5-6 turns of the black pepper mill, to taste
1/2 tsp salt or to taste
Slice the tomatoes in half, removing core, and grate into a large bowl, sliced side on the biggest hole side of the grater. Discard skins.
Heat olive oil, add onion and garlic and cook over medium heat for about 5 minutes.
Strain mixture through a mesh strainer, in batches as need to get as much liquid out as possible. Reserve the pulp and pour the liquid back into the pan and simmer until reduced until the liquid is thick enough to stay apart so you can see the pan for a few moments after running a spoon along the bottom.
Add the pulp back and heat through. That’s it! Make a big batch and freeze some.