This sauce is a bit different with the hint of clove, the sweetness of the honey, and the flavor of the tiny tomatoes. It pairs really well with my recipe for Pizza Crust – which is how I ended up creating an actual recipe for it.
Feel free to adjust as you see fit and share your tweaks in the comments below! Enjoy.
Summer Tomato Sauce
- 48oz tomatoes of the small variety (i.e. grape, cherry, etc)
- 1.5tsp garlic powder (use fresh garlic if preferred)
- 1.5tbsp dried minced onion (used fresh onion if preferred)
- 1.5tbsp clover honey
- 2tbsp olive oil
- 1/4tsp ground clove
- 1tsp salt, or more to taste
- fresh basil to finish, ~1tbsp
- Begin to warm the olive oil in a pan or pot at a medium heat.
- Wash the tomatoes, drain, and add to the hot pan. Cook for 10-15 minutes, stirring to ensure that all the tomatoes get softened and coated in oil.
- Remove from the heat. Mash the tomatoes with a potato masher (picture provided).
- Add the seasonings and honey and stir well. Return the pan to the heat at low.
- Simmer for about 30 minutes, stirring. The idea here is to thicken the sauce, so it could be more or less time for you depending on how much juice was released when mashing the tomatoes.
- When the desired thickness has been reached, remove from the heat. Serve or store in the fridge for up to a week. I’m sure this can also be frozen for future use.