We dig fresh tomatoes in our household and now is the best time to enjoy them: Peak season for harvesting tomatoes in most areas is late July to early September. Mason enjoys raw tomatoes chopped and drizzled with olive oil so I thought he would enjoy tomato sauce on veggies or pasta, or as a base for chicken and brown rice mixed together. I wanted something very simple so I tried out the Fresh Tomato Sauce published in the August issue of Better Homes and Gardens (I’m the magazine’s senior digital food editor but I didn’t develop the recipe). I liked that the recipe only has 5 ingredients — that way if Mason didn’t like it I wouldn’t feel like I had wasted a lot of money on groceries. It’s also fast to make; you can cook it in 3 minutes in your microwave or 5 t0 7 on your stovetop. I made one batch of plain sauce and a second batch with veggies. You’ll find the basic recipe and veggie mix-ins below. Mason loved both variations — hope your babe enjoys it too. Let us know what you think. Share your top tomato sauce recipe, or dish on your babe’s fave way to eat tomatoes!
3 cups grape or cherry tomatoes, halved
1/4 cup finely chopped onion
1 tsp. cider vinegar
1 tsp. packed brown sugar (optional)
1 tsp grated ginger (optional)
To add veggies:
1/4 cup each of chopped spinach, shredded carrot, and shredded zucchini
Place tomatoes, onion, and ginger in microwave-safe bowl; sprinkle with vinegar and brown sugar. Cover loosely. Micro-cook on high (100% power) for 3 minutes or until skins burst and tomatoes are soft, stirring once. (Stovetop directions: Simmer 5 to 7 minutes in a medium saucepan or until skins burst and tomatoes are soft.) Serve warm or chilled.