Recipe: Tomato sauce, two ways

You may have also grown too many tomatoes or found yourself carried away when purchasing at the local markets. Here are a few ways to enjoy all of your tomatoes to the maximum.

Fresh Tomato and Basil Sauce

• 2 cloves garlic
• 1 cup peeled and seeded tomatoes
• 3 tablespoons minced fresh basil leaves
• 2 teaspoons olive oil
• ½ teaspoon salt
• Several dashes cayenne

1. In a blender, purée the garlic and tomato. Put the mixture in a non-metal bowl.
2. Stir in the basil, oil, salt and cayenne. Serve at room temperature on pasta, cold steamed vegetables, cold cooked chicken or fish, or hot rice.

Marinara Sauce

• 2 lbs peeled tomatoes
• 2 teaspoons olive oil
• 4 cloves of minced garlic
• 1 - 6 ounce can of tomato paste
• 1-1/4 teaspoons oregano
• Salt, to taste
• Black pepper, to taste
• 1/3 cup minced fresh parsley

These recipes were written by Jim and Janice Leach and originally posted on AnnArbor.com on Aug. 19, 2010.