The combination of the heirloom tomatoes and basil in this Heirloom Tomato Basil Olive Oil Wine Sauce is simplicity at its best! This sauce is an easy recipe consisting of tomatoes, basil, olive oil, garlic and wine.
This is a very comforting juicy sauce and a really simple dish to prepare! Just throw some olive oil and garlic in a straight-sided pan and cook until the garlic becomes golden. Add the wine and when syrupy toss in the tomato juice and chunks. Slowly add the basil and cook until tomatoes are hot. Cook the pasta until just al dente and toss with the sauce. It’s that easy!
This dish has become a staple in our house for quite some time now. I make at least once a week when tomatoes are in season. I serve it with extra olive oil on the side, asiago cheese, asiago crostini, and a crisp white wine.
This dish is wonderful with a Pinot Gris, Sauvignon Blanc or a Tempranillo.
Recipe: 4 Servings
- 1 16 oz Pasta of your choice ( I used brown rice pasta )
- 5 Heirloom Tomatoes
- 1/3 Cup Fresh Basil
- 3 – 4 Cloves Garlic
- 1/4 Cup plus 1 Tablespoon Extra Virgin Olive
- 1/3 Cup Dry White Wine
- 1 Teaspoon Sea Salt or to taste
- 2 Tablespoons Pasta Water
Asiago Crostini – optional
- 12 Slices of French Bread
- Approx. 1/4 Cup Extra Virgin Olive Oil
- About 1/2 to 3/4 Cup Finely shredded Aged Asiago Cheese
- Asiago Cheese – finely shredded
- Fresh Cherry Tomatoes – halved
- Fresh Basil Leaves
Turn the oven to broil.
Slice the bread into 1/2 inch slices.
Place slices on a baking sheet and coat both sides with olive oil. (I use a small pastry brush)
Place on the top shelf of the oven and broil for 1 – 2 minutes then flip them over and top with Asiago and broil for about 1 more minute or until cheese is melted. Make sure and watch closely, they can burn fast.
I usually put the timer on for 1 minute and check then put on for 1 more while watching. They can cook faster on the 2nd side because they are already hot.
Grate two heirloom tomatoes with a cheese grater by cutting in half, grating, then discarding the skin. Set aside.
Dice remaining three tomatoes and mince the basil then set aside.
Mince garlic and saute in 1 tablespoon of olive oil until lightly golden, on medium-low heat, stirring often.
When the garlic turns golden add dry white wine and let reduce until syrupy.
While wine is reducing add some salt and some olive oil to a pot of water and bring to a boil for the pasta then add the pasta.
Add grated and diced tomatoes to the garlic then add the olive oil, sea salt and add the basil a little at a time.
Cook until tomatoes are hot and soft.
When the pasta is a tiny bit undercooked from how you like it, add to the sauce with the two tablespoons of pasta water and cook until pasta is al dente.