I love recipes that use late summer, early fall produce, like this fresh tomato sauce with herbs. Even better – it takes just 20 minutes to make!
Since the tomatoes are barely cooked in this fresh tomato sauce, you want to use the most in-season variety possible, which can range by region. In our climate, we get two seasons of tomatoes, so the grape and cherry varieties are hitting their stride once again.
The chunky-style of this quick but fresh tomato sauce is made possible by the use of jarred pearl onions. They take the hassle out of peeling and cooking those little guys. Once ready, you can toss with fresh tomato sauce with pasta or pair it with cooked chicken or fish (such as halibut or tilapia).
Recipe Notes: Speedy Fresh Tomato Sauce
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
This recipe was shared with us by Aunt Nellie’s.
- 1 jar (15 ounces) whole Holland-style onions
- 1 tablespoon olive or vegetable oil
- 2 cloves garlic, minced
- ½ cup white wine, chicken broth or vegetable broth
- 1 cup chopped fresh tomatoes
- ½ cup chopped roasted red bell peppers or sweet piquante peppers
- Chopped fresh herbs (such as basil, thyme, oregano, chives)
- Drain the onions and discard the liquid.
- Heat the oil in a medium skillet over medium heat. Add the garlic and saute for 1 minute. Add the onions and wine and cook for 2 to 3 minutes, or until most of liquid has evaporated.
- Stir in tomatoes and peppers and heat through. Stir in fresh herbs, to taste.
1 Comment
Thanks for the tasty recipe. One of the white fish I have started experimenting with recently are tilapia species, going back to the pharaos of ancient Egypt. Since they can be raised in closed-loop aquaponics systems they have no mercury (which is why the FDA recommends them for pregnant women) and are lean but rich in high-value protein. While some gourmet chefs denigrate them as “bland” this is exactly why they go well with a sauce like yours.