There is nothing like fresh tomatoes in season, especially in Indiana. My philosophy is that one should eat them as often and in as large a quantity as possible while you can. And with that in mind, I’ve found some wonderful recipes that make it easy to do just that!
One of my favorite things to do with fresh tomatoes is to make sauce (with a name like Bastianelli, how could it be otherwise). The following recipe is a brilliant technique that is quick and easy and requires few ingredients. If you’re not a fan of rosemary, substitute basil or oregano or a combination of the two, but don’t overdo it. You want the fresh tomato flavor to be the star!
Grated Tomato Sauce
by Ashley Christensen for bon appetit
- 3 pounds tomatoes (with stems)
- Kosher salt
- ½ cup olive oil
- 4 garlic cloves, crushed
- 4 small sprigs rosemary
- 2 tablespoons unsalted butter
- Slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a box-grater over a medium bowl until all that’s left is the flattened tomato skin and stem; discard. Season grated flesh with several generous pinches of salt.
- Heat the oil in a large skillet over medium. Cook garlic, tossing occasionally, until golden brown, about 3 minutes. Add rosemary and cook, tossing, just until fragrant and starting to brown around edges, about 1 minute. Reduce heat to medium-low, add tomatoes, and bring to a simmer.
- Continue to cook, stirring often, until mixture is slightly thickened, 5–10 minutes. Remove from heat, add butter, and stir until melted. Taste and season with more salt as needed. Makes about 3 cups.
Do Ahead: Sauce can be made 3 days ahead. Let cool; cover and chill.
Don’t forget that we have many more great tomato dishes on our website recipe blog. Just search for “tomato recipes” and enjoy the summer’s bounty of tantalizing tasty tomatoes! Or try the delightful dishes below!