Wondering what to do with the abundance of cherry tomatoes and basil in your garden? Make this easy and flavorful tomato sauce that essentially cooks itself while you do other things. Simply add the ingredients to a saucepan, simmer to allow flavors to combine, add in some molasses and olive oil for a little sweetness, blend and toss with hot, gluten-free pasta (I used Jovial Brown Rice Mafalda).
In my experiments, I learned the hard way that the pan-to-tomato ratio is very important: Make sure the tomatoes fill your saucepan 3/4 of the way when you first add them to avoid burning.
Find the full recipe here on Pittsburgh Earth Day’s site.
