Tomato Sauce

sim·plic·i·ty || the quality or condition of being plain or natural

In cooking one word describes my style of cooking: simple. When I think of ingredients, I enjoy keeping the integrity of the ingredient being used. Meaning I want that main ingredient to shine. If you’re using a good quality ingredient or product, why hide or mask it? A dish is at it’s best kept simple and in this case, I’d like to showcase a tomato sauce that I enjoy putting over some fresh pasta

Yield: 4 Servings 


  • 2 TBL Spoons of Roasted Garlic
  • 4 Cups Concasse Cherry Tomatoes
  • 1 TBL Spoon of Red Chili Flakes
  • 5 Sprigs of Thyme
  • Olive Oil As Needed
  • 1/4 Cup Chiffonade of Fresh Basil
  • Salt and Black Pepper to taste

Method of Procedure:

  1. In a saucepan add olive oil, heat to medium heat.
  2. Add garlic and red chili flakes. Cook for 1 minute to release the aromas.
  3. Add in concasse cherry tomatoes and thyme.
  4. Lower heat and add olive oil just barely covering the tomatoes.
  5. Let simmer until the tomatoes are soft. 15-20 minutes.
  6. Discard the thyme.
  7. Remove from heat and place sauce in a blender.
  8. Blend until smooth and velvety.
  9. Return to saucepan at low heat. Add basil and stir for 1 minute.

*I enjoy this sauce over some fresh potato gnocchi in the link above garnished with some freshly grated Grana Padano.


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