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Article: Marinated Fresh Tomato Sauce

Marinated Fresh Tomato Sauce

Marinated Fresh Tomato Sauce


  • 2 1/4 pounds, tomatoes - we used plum tomatoes but San Marzano tomatoes will work also
  • 4 to 6 cloves, garlic
  • 1 bunch, fresh basil - about 12 leaves
  • 1 tsp, kosher salt
  • 1/3 tsp, black pepper
  • 3 tbsp, il Fustino Italian Varietals EVOO


Bring a saucepan of water to a boil.

Meanwhile, score the plum tomatoes by cutting gently through the skin lengthwise from stem to the other end. Scoring on four placed for each tomato. Place in a heatproof bowl. Continue until all the tomatoes are prepped.

When the water is boiling, pour over the tomatoes and let sit for 1 minute. Drain the hot water and run cold water over the tomatoes until they are covered. Peel the tomatoes, the skin should slide off easily when pulled with the edge of a pairing knife.

Halve the tomatoes and scoop out the seeds. Roughly dice the tomatoes and add to a colander, sitting over a large bowl (this will help drain the sauce of excess water). Thinly slice the garlic cloves and tear the basil leaves and add to the chopped tomatoes in the colander. Season with salt and pepper, toss gently to coat. Cover and let sit at room temperature for about 1 hour or until excess water is drained.

Transfer the drained sauce to another bowl and drizzle with EVOO and toss to combine.

This sauce is delicious over cooked pasta or spooned over sliced bread for bruschetta.