Saturday, June 29, 2013

Paleo Cherry Tomato Sauce (Recipe Revisit)

I'm revisiting this sauce because it really deserved both a more appropriate name and better accompanying photography. Last time I shared it I dubbed it the "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.

3 comments:

  1. Lovely work, Susan! Would you be happy to link it in to the current Food on Friday which is all about sauces? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers

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  2. Thanks for stopping by, Susan. Hope to see you again soon. Cheers

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