With tomatoes in season, there's no better time to make this
easy and light, fresh tomato sauce. So good!
It couldn't be easier to throw together. I had a leftover, uncooked, pork chop that
I browned off, then used the same pan to saute up some onion and garlic.
Pureed some fresh tomatoes in the blender, poured it in with the onions, added
the chop and cooked it in the sauce until the sauce was nicely reduced.
I think it would be just as good without the chop.
The flavor of this sauce was so beyond ordinary. Simply delicious!
I served it over ricotta and spinach tortellini with some fresh
grated parmesan cheese. I think I'm going to use the leftover tortellini in one of my
Super Simple & Fresh Tomato Sauce
1 bone-in pork chop (optional)
2 tbsp olive oil
1 medium onion
3 cloves garlic
Pinch of red pepper flakes (optional)
Salt and pepper
5 large tomatoes, rough chop
1 tsp Italian seasoning
1 tsp sugar
Handful of fresh basil
Season the chop with some Monterey steak seasoning (can use just salt and pepper) and brown both sides in a hot skillet with olive oil. Set aside. (Don't cook through.)
Cut tomatoes into big chunks and blend until smooth.
In the same skillet you browned the chop, add onion with a pinch of salt, pepper and red pepper flakes; saute until it starts to soften; add garlic and cook 2 minutes more. Stir in pureed tomatoes, Italian seasoning and sugar, then add in the chop with any juices. Simmer uncovered, stirring occasionally, 20-25 minutes or until desired consistency. Taste for seasoning, adding more salt and pepper if necessary. Remove chop and let cool, shred meat and stir into sauce along with some fresh basil.