Holy Wisdom Monastery chef Barbara Wright distributed this recipe during her cooking demonstration this fall. Enjoy!
Sungold Tomato Sauce
2 tbsp. olive oil
1 quart tomatoes, cut in chunks, stems removed
1 large garlic clove, minced
¼ tsp. sugar
Salt and pepper to taste
Handful of fresh basil leaves
Heat olive oil until hot, but not smoking. Add tomatoes, garlic and salt. Shake the pan as they sizzle. Flatten with spoon as tomatoes cook to release their juices. Reduce heat to medium and continue to cook, shaking pan as needed. Reduce sauce by half, about 15 minutes. Taste. Add sugar and additional salt if needed. Use to top pasta, spaghetti squash, or vegetables. Top with fresh chopped basil before serving.