DIY Garden Tomato Sauce — Six Dishes

DIY TOMATO SAUCE — Yield: 2 to 3 cups

Tip: Tomato skins contain flavonols (antioxidants) maximizing their nutritional value. We always suggest leaving the skins on when making a fresh sauce. To peel, score the top of the tomato, blanch in boiling water for one minute, then place in ice water — the skin slides right off.

6–8 fresh harvest or greenhouse tomatoes (any variety), or 12 cocktail tomatoes · ¼ cup fresh extra virgin olive oil · 1 tbsp Garlic EVOO (optional) · 1–2 tsp red pepper flakes · 1–2 tsp salt · 1 tsp sugar (optional) · pepper to taste · fresh basil leaves (optional)

Place olive oils in a Dutch oven over medium heat. Add red pepper flakes and heat 1–2 minutes. Cut tomatoes in 6–8 wedges; discard stem ends. Add to heated oil, making sure they are thoroughly covered. Reduce to medium-low. Add 1 tsp salt. Simmer uncovered 15–20 minutes — no longer, or you'll lose the light, fresh, sweet flavour. Fold in basil when serving immediately, or store in the fridge for a week or freeze for 3 months. Reheat and add fresh basil when using later.

GRILLED GARLIC MEATBALLS WITH FRESH TOMATO SAUCE

1 lb lean ground beef · ½ lb ground pork · 1 egg · ¾ cup bread crumbs · ⅔ cup Parmesan, grated · 1 tbsp Garlic olive oil · 2 tbsp fresh Italian parsley, finely chopped · ½ tsp red pepper flakes · salt to taste. Preheat grill to medium. Mix all ingredients by hand until thoroughly combined. Form into 2-inch balls and season liberally with salt and pepper. Brush with olive oil and grill, turning until well browned all over, about 8 minutes. Serve with fresh tomato sauce.

BREAKFAST EGGS IN FRESH TOMATO SAUCE

Our take on the Middle Eastern shakshuka. 6 large eggs · 2 cups fresh tomato sauce · 1 tsp cumin (optional) · 1 tsp paprika (optional) · salt and pepper · 1 tbsp fresh Italian parsley, chopped · pita bread for dipping. Heat tomato sauce in a deep sauté pan. Add paprika and cumin if using. Crack eggs directly into sauce, placing them around the edge and then the middle. Cover and simmer until desired doneness, about 6–8 minutes. Serve with a drizzle of Cayenne oil and a garnish of parsley.

FETTUCCINE & GRILLED VEGGIES IN FRESH TOMATO SAUCE

Our fresh tomato sauce married with a bevy of grilled farm-fresh vegetables then combined with fettuccine. 2 cups fresh tomato sauce · 2 sweet peppers (1 red, 1 yellow), in large chunks · 3 small carrots, halved lengthwise · 3 small zucchini, sliced ¼-inch lengthwise · 1 large sweet onion, sliced in ¼-inch rounds · 1 lb fettuccine. Heat grill to medium on one side only. Brush veggies with olive oil and grill turning as needed, about 8 minutes total. Cook pasta until slightly less than al dente. Heat tomato sauce with grilled veggies. Drain pasta, reserving ½ cup cooking water; return to pot. Add sauce mixture and pasta water; cook 5 minutes, stirring gently. Serve on a deep platter with Parmesan and a generous drizzle of olive oil.

GRILLED POLENTA WITH FRESH TOMATO SAUCE

Crispy on the outside, soft on the inside with a smoky grill flavour and the sweet topping of fresh tomato sauce. Great as an appetizer or light meal. Excellent cold for summer picnics. ¼ to ½ cup fresh extra virgin olive oil · 1 large fresh polenta log, cut in ½-inch rounds. Preheat grill to medium-high. Brush olive oil on slices. Grill until light golden with grill marks, flip and repeat. Place on serving dish and spoon warm tomato sauce over. Serve with extra olive oil.

ITALIAN GREEN BEANS WITH FRESH TOMATO SAUCE

An easy and delicious way to step up the flavour of green beans — an Italian go-to side dish. Boil green beans in salted water until just tender. Drain and return to pan. Add fresh tomato sauce and gently coat all beans. Serve with a drizzle of Garlic olive oil.

GRILLED SHRIMP WITH A FRESH TOMATO SAUCE COATING

A Mediterranean treat. Slide 5–6 shrimp onto skewers. Brush lightly with fresh olive oil. Grill 2 minutes per side until barely opaque. Remove from grill, place on a platter, and spoon tomato sauce until shrimp are completely covered.