With September just around the corner, I have been craving my favorite fall recipes. However, the last few weeks of summer heat are sweltering, and I don’t want to heat up my stove too often when it’s already so hot outside.
Luckily, I have devised a solution. After much experimentation, I have found a way to make my favorite fall staple – homemade tomato sauce – without ever turning on my stove. The sauce is delicious and so fresh tasting! Place over pasta, and you have the perfect dish to help cool you down on a hot August night.
Ingredients for Stoveless Tomato Sauce
4-5 fresh tomatoes
3 cloves of garlic, minced
1/2 cup fresh basil leaves
5 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoon dried oregano
salt and pepper, to taste
How to Make Stoveless Tomato Sauce
- Chop your tomatoes. You can use several different varieties of tomato or stick to the same. My sauce is usually a collaboration of what came out of our backyard garden that week. Place the tomatoes in a blender along with minced garlic and olive oil. (***If raw garlic is too strong for your tastes, you may have to turn on the stove. Saute the garlic for about three minutes in a tablespoon of olive oil.***)
- Remove the stems from the basil leaves and bruise them to release flavor. I just ball them up in my hand. Add the leaves to the blender, and enjoy the smell of basil in your kitchen.
- Add balsamic vinegar, oregano, salt and pepper to the blender. You can use fresh oregano, but I happen to think that dried oregano has more depth of flavor to it.
- Blend your ingredients together. If you prefer a chunkier sauce, pulse your ingredients so you can control the consistency. If you prefer smoother sauce, puree that puppy! Adjust salt and pepper to taste.