Recipe by Anna Gill
Makes 5 to 6 cups
1 tablespoon good green olive oil
3 to 4 pounds ripe tomatoes, cored, halved (squeezed to extract excess seeds) then quartered, do not peel
1 tablespoon fine sea salt
6 to 10 fresh basil leaves, shredded
1 to 3 small fresh oregano leaves (restrain yourself, this is commonly overused)
2 large garlic cloves, finely minced or pressed
1. In a large, heavy-bottomed saucepan combine all the ingredients. Stirring regularly, cook over medium heat until the tomatoes have relaxed and given up their juices, about 15 to 20 minutes.
2. When cool enough to handle, run the sauce through a food mill or a blender and purée. Set aside.
Add ½ cup minced sweet onions.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.