Fresh tomato sauce.

This is one of the easiest, freshest dishes you can whip up courtesy of your garden or farmer’s market.  Two pots for dinner.  One fabulous dinner!


3 lbs of fresh tomatoes (I used yellow and red), washed and chopped
4 cloves of garlic, chopped
Salt and pepper
1 teaspoon of red pepper flakes
1 tablespoon of Italian seasoning
1 tablespoon of olive oil
1 handful of fresh basil, chopped
Optional:  Grated parmesan (1/4 cup of loosely packed)


In your sauté pan over medium heat, add olive oil, cut tomatoes, garlic and seasonings.  Simmer for about 15 minutes.  Then puree with a immersion blender.  If adding cheese, add that now along with basil.  Stir and taste.  Adjust seasonings as necessary.

In a separate pot, boil your water and add salt.  Cook the pasta according to package directions.  Top pasta with the sauce and enjoy!

— Knead to Cook


  1. I can’t get over how amazing this recipe is! :) I’ve been having so much fun with you via fb I realized I needed to stop by your blog!! <3 it!!

  2. Do you think I could freeze this? My garden is really producing some amazing tomatoes and I am trying to find different ways of preserving my summer bounty.

  3. I love seeing the bottle of Apothic Red sitting in the background! I recently discovered this wine, and it’s wonderful! Smooth, rich, and earthy flavor for under $10.00! Also, it keeps better than a lot of other wines. Once opened, it tends to not turn vinegary within the three days, as a lot of other red wines will.
    ~ Carolyn

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