easiest ever pasta sauce," but today I wanted to emphasize how it highlights fresh tomatoes.
I got the original recipe from Elana's Pantry, and it's one of the few recipes I've shared from other bloggers that I haven't modified in any way (other than to finish it off with a garnish of fresh basil and sprinkle of red pepper flakes).
We enjoyed our sauce over zucchini noodles and the grain-free pesto meatballs I shared earlier this month, made with turkey.
And if you're wondering why another "pasta" recipe? Because I have a ton of zucchini, and I'm trying to make the most of what I have on hand before I leave for vacation on Tuesday. AND because it's the perfect summer dinner. Slurp!
Paleo Cherry Tomato Sauce
adapted from Elana's Pantry
2 tbs. olive oil
1 onion, diced
1 pint cherry tomatoes, sliced in half
1 cup water
1 clove garlic, thinly sliced (I used 2, as we all love garlic!)
1 tbs. dried oregano
½ tsp. chili powder
½ tsp. sea salt
julienned basil, to garnish (optional)
In a large skillet, heat olive oil. Add onion and saute until soft, about 10 minutes.
Add cherry tomatoes, water, garlic, oregano, chili and salt. Cover and cook for 10-15 minutes over medium heat until tomatoes are soft and beginning to fall apart.
Taste for seasoning and serve.
Garnish with fresh julienned basil, if desired.