I went to the Brentwood Farmer's Market this morning and picked up some fresh fruits and vegetables - strawberries, Roma tomatoes, yellow, orange, and chocolate (?!) bell peppers, basil, and an onion. This was my first experiment, aka my lunch.
I used this tomato sauce for penne pasta, and heated some leftover grilled asparagus and chicken in the sauce just before it was done.
Adapted from How to Cook Everything by Mark Bittman
1 tablespoon extra virgin olive oil
1 clove garlic, chopped
3 or 4 medium-to-large tomatoes, about 1 pound total, cored and roughly chopped
1/2 cup shredded fresh basil leaves
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese
Heat olive oil in a large skillet over medium heat. Saute garlic in oil until fragrant but not browned, about 30 seconds. Add tomatoes and cook, stirring occasionally, about 10 minutes; fish the tomato skins from the sauce as they separate from the pulp (or leave them in if you're not after elegance). Add most of the basil, reserving some for garnish.
Add salt and pepper to taste, garnish with reserved basil and serve with the Parmesan.