Now that both our tomatoes and herbs are at the height of their production, I’ve been harvesting both and churning out this awesome super sauce. It is simple, tasty, versatile, and keeps in the fridge. It couldn’t be easier!

In a food-processor, blender, magic bullet, etc, puree equal parts (by volume) garlic, cherry tomatoes, olive oil, and fresh basil leaves. That’s it. It comes out fairly orange, and very garlicy.

I use it for a basic pizza sauce. I smear it on toast. I use it for a bruschetta drizzle. I add sautéed onions and mushrooms for a killer pasta sauce. Leave it in the fridge and it will separate a bit, but mix it back together and enjoy; it only gets better with a few days of cold-aging. It’s so good, you’d think it had to be harder. It’s not! Enjoy!