Fresh Tomato STUDIO 6 Sauce

Yep. I'm going to be on TV.
TELEVISION.
Again.

I'm watching TV right now! I'm going to be in that box this Friday at 4:00 pm. Check your local listings and put it on your calandar: KOIN's Studio 6 out of Portland, Oregon.

This time, I'm getting back to my roots with some non-cooking. My 7 minute segment will be filled with Fast Fresh Sauces. The hook - simple sauces that you can throw together in no time flat. These cookless sauces will not only health up your dish but add that finishing touch that makes your meals guest worthy.

So for this Try it Tuesday, I'm completely ignoring your requests and going to preview a sauce, one out of three that I'll be preparing on Studio 6.

Hope you like the sauce.

Hope you tune into the show.

Hope you send this post to everyone you know.

Hope you become a follower!

FRESH TOMATO SAUCE

Great way to use that bumper crop of tomatoes from your garden and tastes even better after it has sat in it's own juices for a while. So make extra today and have a quick dress-up for dinner tomorrow.

Ingredients

10 ounces grape tomatoes (about 1 pint), halved

3 tbsp olive oil

2 tbsp sweet onion, diced

6 basil leaves, stacked, rolled, and sliced

1 tbsp chopped Italian parsley (flat leaf)
1 clove garlic, minced or grated
½ tbsp balsamic vinegar
1 tsp Kosher salt
1/2 tsp pepper

Directions
In a medium bowl, whisk together oil and vinegar. Whisk onion, basil and parsley to oil mixture. Finally, fold tomatoes salt and pepper into oil mixture. Cover sauce and let sit for 30 minutes to let flavors marry. Spoon over hot dishes like steak, chicken, grilled zucchini or eggplant, or pasta. Sauce will heat and release juices. You can also use the sauce over cool dishes. Spoon over crostini or toasted crusty French bread, white beans, short pastas, green salad with parmesan and croutons, or simply pour over sliced, fresh mozzarella for a fun twist on caprese salad.

Yields about 2 cups