Fresh tomato and basil pasta sauce


  • 2 Tbs extra virgin olive oil
  • 1 small onion, diced
  • 6 garlic cloves, minced
  • 2 bay leaves
  • pinch red chili flakes
  • 1 tsp salt
  • 1/2 cracked pepper
  • 12 ripe garden tomatoes, peeled, seeded and diced*
  • 2 oz fresh basil
  • 1 Tbs brown sugar [optional]


*Peeling and seeding tomatoes is an extra step required for a smooth textured soup or sauce. Slice an “x” at the base of each tomato, just enough to break the skin, and blanch in boiling, salted water until you see the skin beginning to peel away [about 1 minute.] Remove with a slotted spoon, cool, seed and chop.


Heat olive oil in a saucepan over medium heat. Add onion and sauté until soft and lightly golden. Add garlic, bay, chilies, salt and pepper and sauté 5 minutes. Stir in tomatoes and simmer gently for 30-45 minutes. Add chopped basil and season to taste. Toss with your favorite pasta. Serves about 4.