Garden Cherry Tomato Pasta sauce with Basil

Name: Garden Cherry Tomato Pasta sauce with Basil
Yield: 3
Cuisine: Main Dish
Ingredients: 2 Tbsp olive oil; 2 Tbsp garlic chopped; 2 medium tomatoes grated; 2 teaspoons salt; 1 teaspoon red pepper flakes; 1/2 teaspoon pepper; 2 cups cherry tomatos halved; 1 Tbsp butter; 1/4 cup fresh Basil sliced; 1/3 cup grated Parmesan Cheese

This cherry tomato pasta sauce uses tons of fresh cherry tomatoes and a few fresh tomatoes grated on a box grater to make a sauce enhanced with garden Basil and lots of garlic. Grating the tomatoes skips the coring, chopping, and skinning process, which I find tiresome.

You could quickly grate all your fresh tomatoes into a sauce, cook it down to enrich and thicken it, and ladle it into jars and can it or freeze it in Mason Jars. I find this a much easier way to deal with all the fresh tomatoes than coring, chopping, and boiling off the skins.

This sauce relies a bit on your personal preference for thickness or how much cheese and basil to add but make it your own and if you like a thicker sauce boil it down longer or add some tomato paste. I like a really fresh bright saucy sauce when cooking my garden tomatoes.

Garden Cherry Tomato Pasta sauce with Basil

Yield: 3-4

This pasta sauce uses tons of fresh cherry tomatoes and a few fresh tomatoes grated on a box grater to make a sauce enhanced with garden Basil and lots of garlic.. Grating the tomatoes skips the coring, chopping, and skinning process, which I find tiresome.

Ingredients

2 Tbsp olive oil
2 Tbsp garlic chopped
2 medium tomatoes grated
2 teaspoons salt
1 teaspoon red pepper flakes
1/2 teaspoon pepper
2 cups cherry tomatos halved
1 Tbsp butter
1/4 cup fresh Basil sliced
1/3 cup grated Parmesan Cheese

Instructions

Heat olive oil
Add garlic and soften over medium heat
Cut two medium-sized garden tomatoes in half horizontally. On a box grater with large holes, grate them until the outer skins slip off in your hand and discard. Add the grated tomato to the pan and let reduce a bit until some of the tomato water boils off.
Add the salt, pepper flakes, pepper, and cherry tomatoes. Continue cooking until the cherry tomatoes soften and the excess liquid evaporates a bit.
Add the butter and cook until the sauce is the consistency you like. This is a fresher sauce, which will be much looser than a canned sauce.
Add your cooked pasta noodles to the pan and toss
Put your mixture into a large serving bowl
Add the Basil and fresh Parmesan cheese and toss together
Add additional salt and pepper to taste and serve with more grated Parmesan cheese