It’s that time of year again when homegrown tomatoes begin to multiply overnight and piles and piles appear ripe and ready day after day.
I don’t think I’ll ever run out of ways to use up those precious little gems ~
The list goes on and on…
This time the recipe is super simple, and the outcome is incredibly incandescent upon consumption.
Garden Fresh Rosemary Tomato Sauce
1 Tbs. olive oil
1 small shallot, minced
6 large garden fresh tomatoes, cored and roughly chopped
sea salt and lots of pepper
2 Tbs. fresh rosemary, chopped
2 Tbs. heavy whipping cream (or full fat coconut milk)
ground beef (optional)
Heat the olive oil over medium heat. Add the shallots and sauté until golden. Add the tomatoes, salt, and pepper and cook for about 10 minutes – breaking down the tomatoes with the back of a wooden spoon.
Add the rosemary and cream and stir until nice and thick.
Serve over assorted summer veggies, spaghetti squash, gnocchi, or even, gasp, traditional pasta.
