Sauce in 6 Minutes
One of the easiest, freshest sauces starts with minced garlic added to one to two tablespoons of hot extra-virgin olive oil. Sauté for about a minute, then carefully pour in a half-cup of cold stock. Add chopped paste tomatoes—no need to peel them first—season to taste with salt and pepper, and simmer for 5 minutes. Turn off the heat, add two handfuls of chopped basil, and serve immediately over pasta. It’s a heavenly summer dish that showcases the power of fresh organic produce.
Tomato Relish - serves 4
Whisk 2 TB balsamic vinegar and 1 TB chopped fresh oregano in a medium bowl. Gradually whisk in 3 ounces of extra-virgin olive oil. Mix in1/3 cup of drained diced canned green chiles and 2 chopped green onions. Cover and chill. Can be make 6 hours ahead of time. One hour before serving, add 3 diced fresh tomatoes and toss to coat. Season with salt and pepper. Let is rest at room temperature to develop the flavors.