It’s South Jersey tomato season, so we’re putting our harvest to use with this fresh recipe from SJ Mag’s resident gardener, Toni Farmer.
Serves 4 people
Prep time: 10 minutes
Cook time: 2 hours
Ingredients:
6 cups tomatoes, roughly chopped
4-5 cloves garlic
2-3 tbsp olive oil
1/4 cup basil, chopped
2-3 tbsp parmesan cheese
1/4 cup red wine
3 tbsp heavy cream or half-n-half
Method:
Chop the tomatoes. Then peel and chop the garlic.
Heat the olive oil in a skillet and saute the garlic for 2 minutes. (Don’t burn it!)
Add all the tomatoes, the chopped basil, the salt and the wine. Cook on medium high heat for 30 minutes.
Cover and simmer for an hour. (You can let it cook all day, stirring occasionally which is really just an excuse to smell it.)
Raise the heat and remove the lid to allow some of the liquid to cook off.
Transfer most of the sauce to a blender and blend until smooth.
Return sauce to the pan.
Before serving, turn off heat and stir in the parmesan cheese and cream.
