July on the Farm: Blistered Tomato Sauce

Makes 1 quart

• 1/4 cup extra-virgin olive oil

• 1/2 large yellow onion, chopped

• 2 cloves garlic, thinly sliced

• 1/4 teaspoon red pepper flakes

• Kosher salt to taste

• 1 pint Sungold cherry tomatoes

• 1 pint red cherry tomatoes

• 1/4cup fresh basil

Heat olive oil in a large saucepot on medium-high heat until it shimmers. Add in onion, garlic, red pepper flakes, and large pinch of salt and sauté forabout 5 minutes until onion becomes translucent. Add in tomatoes and cook until the tomatoes burst open and start to cook down, about 6–8 minutes. Remove from heat, season to taste, and tear fresh basil leaves into the sauce. Serve with pasta or spoon onto fish or meat and enjoy.

Smart Tip

Make this sauce at the end of tomato season, when you don’t know what to do with all your cherry tomatoes in the garden. This sauce can be frozen or canned and enjoyed at a later date.