I spent two days this weekend digging and playing around in a bed of chocolate. Chocolate mulch, actually. I was gardening. It still smelled delightful. It somewhat mitigated the hot, hard work of digging and planting. Of course, afterwards, my sore muscles really wanted a nice hot bath. So much so that as I was making dinner, I was a little jealous of the tomatoes in this sauce.
I mean, look at those little red balls of tastiness bobbing in a warm, simmering olive oil bath. That’s the life right there, surrounded by fragrant, relaxing herbs. Isn’t that just the life?
So this sauce is delicious and it only takes 20 minutes to pull together. It could work on pasta, pizza, poured over grilled meats and veggies or just dip your bread in it.
I used it to make zucchini pizza. Take a few zucchini, cut them in half lengthwise and scoop out some of the flesh. Then pile on some toppings–I do cheese, a couple layers of pepperoni, the sauce and more cheese. Then put them on a cookie sheet and bake them for 350F for 30 minutes. Voilà. Crust-free, zucchini pizza with delicious homemade sauce.
- 2 pints cherry tomatoes
- 2 cloves garlic
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley
- 1/4 cup fresh thyme sprigs
- 1/2 cup fresh oregano sprigs
- 1/4 tsp pepper
- 1/2 tsp sea salt
- 1 tsp brown sugar
- 3/4 tsp red pepper flake
- 1/2 cup olive oil
- Put everything into a saucepan. Bring the olive oil to a simmer and let it cook at that level for 20 minutes.
- Pour the mixture into a blender, pulling out any herb stems. For a chunky sauce, pulse a few times until the large pieces are broken up. For a smoother sauce, puree completely.
- Pour over...anything.