Easy Tomato Garlic Sauce

This recipe is so very easy that you can whip up the tomato sauce in 10 minutes and you leave it marinating in the fridge all day.  A real treat for the family and friends.  This is one of Alexandra's favourites and she is coming for dinner today. Thanks again Maggie for this delicious recipe.

 This is also a great way to use up those ripe or overripe tomatoes.

TOMATO GARLIC SAUCE

½ cup olive oil
5-6 cloves garlic – diced

5-6 ripe tomatoes - diced
1/2 cup white wine

Heat olive oil to a low simmer.  Add chopped garlic and watch as the oil and garlic starts to bubble slightly...DO NOT COOK at this stage.  Take the pot off the stove and add the chopped tomatoes, salt, pepper and white wine.

Stir well and put a lid on the pot and store in the fridge.  During the day give this mixture a stir and it can sit for hours in the fridge and even over night.

1 hour before dinner time:

Add to tomatoes and garlic and stir in:

1 cup basil – fresh, diced chiffonade[i]
Chili flakes – optional ½ tsp.
Salt & pepper

2 lemons - juiced

2 cups washed arugula 

Put your pot back on the stove.  Turn on and watch at this point, just warm the sauce through...this takes seconds. Do this by brining the tomatoes up to the boil and then immediately turn off and remove from heat.

Stir again and add basil and arugula allow to marinate again with the greens mixed in.

Serve over pasta of choice.

Enjoy!

[i] Chiffonade is a knife technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons