We’ve had an abundance of tomatoes in the past week, so what better to do than make a delicious batch of fresh tomato sauce?

3 T olive 0il
2 large cloves of garlic, minced
Pinch of red pepper flakes (optional)
1 1/2 lbs of tomatoes, cored and roughly chopped (I used a mix of Roma and Marglobe)
Big handful of fresh sweet basil, chopped (oregano would be good, too)
1/4 tsp salt
Freshly ground pepper

Add oil, garlic, and red pepper flakes to a large saucepan. Turn heat to medium and cook until fragrant.

Add chopped tomatoes to saucepan and cook approximately five minutes, until they are good and juicy.  Turn heat to low and simmer 15-20 more minutes.

Add the chopped basil, salt, and pepper. Taste and adjust seasoning as needed. Mmmmm….

I used the sauce to make this recipe for Cheesy Lasagna Rolls, which was especially delicious with goat’s milk ricotta from Wateroak Farms.