Homemade quick tomato sauce

Fresh in season tomatoes with relatively thin skins are really easy to use for a quick sauce no peeling (concaseeing) involved. Dice and saute in a hot pan with toasted garlic. Add basil and parsley at the end as needed. They start out quite liquidy, but cook down nicely. And you’re not likely to even notice the skin.

 

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The end product with freshly grated parm.
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Step one with “Aunt Ruby’s German Green” tomates from my garden. 
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Halfway reduced to sauce consistency (a different batch) with Black Krim and other varieties from my garden.

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