Fresh Tomato Sauce for Pasta

Last night, I made an absolutely delicious pasta sauce using fresh roma tomatoes from my garden. Like all quick tomato sauces, this one is just a variant of my super simple tomato sauce recipe, but it was so good that I wanted to give it its own entry.

This sauce celebrates the bright, sweet flavor of summer tomatoes at their peak. The tomatoes are cooked down until they thicken and practically dissolve. Adding a healthy amount of garlic and some bacon cuts the sweetness and builds richness. Finish with a handful of basil for that last summery touch.

Fresh Tomato Sauce for Pasta

Yields: 2 servings
Time to make: ~30 minutes

  • 2-3 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 slice bacon, fried and crumbled
  • salt and pepper to taste
  • 1 lb. roma tomatoes, chopped
  • handful basil leaves, sliced
  • grated Parmesan
  • ½ lb. penne or other cut pasta

Start heating a pot of salted water for the pasta. Heat the oil and garlic over medium until the garlic just starts to color. Raise the heat to medium-high. Add the crumbled bacon and tomatoes, and season with salt and pepper. Let cook, stirring often, until the tomatoes start to break down and thicken. Lower the heat if the tomatoes are cooking too quickly.

When the water boils, cook the pasta. By this time, the sauce should be very thick. If the mixture gets too thick, add a spoonful of pasta cooking water to loosen it up some. When the pasta is ready, drain and mix it with the sauce. Top with the basil and Parmesan to serve.


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