Ingredients

The following ingredients have 4 Servings
  • 2 pounds fresh yellow slicing tomatoes
  • 3/4 cup water
  • 1/4 cup olive oil
  • 7 garlic cloves, diced
  • 1 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon red chili flakes
  • 1 sprig fresh basil, still on stem (Or sub 1/4 tsp dried oregano, plus more to taste)
  • 1 ounce wine vinegar (white, red, or sherry), optional

Instruction

  • Core the tomatoes. Optionally, remove the seeds (to help reduce the amount of liquid and the cook time). Roughly dice tomatoes and add to a large bowl with 3/4 cup water. Set aside.
  • Add the oil and garlic to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.)Heat the garlic over medium-low heat, until it begins to sizzle.
  • When the garlic is sizzling, but before it begins to toast, add the tomatoes and water. Some small pieces of garlic will likely begin to toast before you add the tomatoes, and that's okay.Increase the heat to medium.
  • Add the salt and chili flakes. Set the sprig of basil on top of the tomatoes, but do not submerge it.If you don't have access to fresh basil, sprinkle oregano in the tomato mixture instead.
  • When the tomatoes begin to simmer, the basil will wilt. When it is completely wilted, gently push it down into the sauce.
  • Simmer the tomatoes for 20-25 minutes, or until most of the water has evaporated and the sauce has thickened.Taste the sauce, and if it's too sweet, add the vinegar to brighten the flavor. (Yellow tomatoes tend to be sweeter and less acidic than red.)Add more chili flakes or salt if desired. If you swapped oregano for basil, add more oregano if desired. Simmer 1-2 more minutes if you added more seasoning.Remove the sprig of basil from the sauce.Serve immediately along with fresh pasta or on pizza, or refrigerate and use within 4-6 days, or freeze and use within a year.