How to make it

  • Heat oil and saute onion and garlic until soft. Add tomatoes and rest of ingredients. Bring to boil, reduce heat and cook until liquid has evaporated.
  • Pour over pasta and serve with freshly grated parmesan.
  • Note: Make double or triple batches and freeze leftovers for the winter. Roma tomatoes are best, but you can use whatever you have in the garden. If you use beefsteak or other normal tomatoes, the sauce will be more liquid and you'll have to cook it longer to let that excess liquid evaporate.
  • This makes incredible chicken parm!

Reviews & Comments 1

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    " It was good "
    pointsevenout ate it and said...
    Nice quick sauce and tasty too.
    See Fresh Tomato Summer Sauce for more detail.
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    " It was excellent "
    nanoo ate it and said...
    very nice
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    " It was excellent "
    jimrug1 ate it and said...
    And Cacciatore!! Another good one... seems that we fight the summer take over in very similar fashion.... ;-)~ Jim
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