Burst Tomato Sauce! Holy crap are there some beautiful tomatoes out there right now. If you live in San Diego you need to get yourself to a farmers market and get some of the amazing tomatoes Suzies farm has right now. If you live anywhere else, get to a farmers market right now and get yourself some tomatoes!
Ok now what to do with them. The easiest and one of my favorite ways is a simple burst tomato sauce. It doesn't make any sense at all to cook tomatoes this fresh for so long. Use it to top some grilled burgers on a salad, fold into some braised meat or as a sauce for some zucchini noodles. I use Indigo Rose cherry tomatoes but just get whatever is fresh at the market.
2 cups quartered cherry heirloom tomatoes
3 T avocado oil or olive
1t FRESH ground black pepper
2 cloves garlic sliced
1/2 cup yellow onion small diced
1/4 cup white wine
2 T basil sliced thin (chiffonade)
Ok so make sure everything is ready to go it all happens fast. Put oil in sauté pan and turn on high. Let oil get good and hot, just short of smoking. Then add onions and tomatoes, the oil will be so hot that it will burst the tomatoes and start to release their juices. Those sweet sweet juices. Add a pinch of salt and let go while stirring for about two minutes. Now add garlic and pepper, for about 1 minute, then while still on high add the white wine and let cook for 1 more minute. Toss in remaining salt and fresh basil. That's it. It's done. Serve quickly, make in small batches so its always nice and fresh.
Find other recipes like this one in our cookbook, Paleo By Season.