Summer Pasta Sauce (with fresh or canned tomatoes)
A saucy solution to garden anarchy: this slow-simmered summer pasta sauce turns tomatoes, squash, herbs, and a touch of chili heat into a noodle-loving concoction you’ll want to slather, dunk, and drizzle on everything. It's one of the best ways to use up peak season tomatoes—and it freezes like a dream for cozy pasta nights all year long.
Equipment
- Kitchen twine
- Stock pot
- Immersion blender
Ingredients
- 4 lbs fresh tomatoes or substitute 56 oz canned whole tomatoes in juice
- 1 tbsp olive oil
- 8 cloves garlic crushed and roughly chopped
- 1 shallot chopped
- 16 oz summer squash coarsely grated
- 2 serrano peppers or 1 jalapeño, stem removed (and seeds removed if you prefer less spice), sliced
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 2 sprigs rosemary
- 6 sprigs thyme
- Optional 1–2 inch piece of Parmesan rind
Instructions
- If using fresh tomatoes: Bring a large pot of water to a boil. Core tomatoes and cut a small “x” into the bottom of each one. Blanch for around 60 seconds, just until skins start to loosen from the flesh. Transfer to an ice bath. Peel tomatoes into a fine mesh sieve placed over a bowl to catch drippings. If desired (for a smoother consistency) scoop out seeds with your fingers. Collect peeled tomatoes in a large bowl and add in the juice from under the sieve.
- Heat olive oil in a large stock pot over medium heat.
- Add garlic and shallot. Cook, stirring frequently, just until fragrant and beginning to soften—about 2–3 minutes.
- Stir in the tomatoes (canned or fresh) with juice, grated summer squash, chopped chili peppers, salt, and black pepper.
- Tie rosemary and thyme sprigs into a bundle using food-safe twine. Add to the pot along with the Parmesan rind, if using.
- Simmer uncovered, stirring occasionally, until the sauce is thickened and reduced by about half, 60–90 minutes. Adjust heat as needed to maintain a steady but gentle simmer.
- Remove and discard the herb bundle and any remaining Parmesan rind. Use an immersion blender to purée the sauce to your desired texture. Alternatively, transfer to a blender and blend in batches.
- Taste and adjust seasoning with additional salt and pepper, if needed.
Notes
Tip: This sauce freezes beautifully—make a double batch and save some for when summer tastes like a memory.