Makes 4 cups
- 2 pints cherry tomatoes, quartered, or 2 pounds vine-ripened or heirloom tomatoes, diced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- 5 cloves garlic, minced
- 5 large fresh basil leaves, chopped just before using
Mix and drain the excess juice from the tomatoes. If refrigerated, bring to room temperature. Just before using, stir in the basil.
One way to make the sauce more flavorful is to fire roast the tomatoes on the grill beforehand, if you have the time. If you are short on time, you can always use canned tomatoes! Any leftover sauce can be placed in the fridge or freezer, or used as a meatball sub topping or weeknight pasta sauce.