Recipe by Chef Jonathan Bardzik
This quick sauce with the bright, fresh taste of basil microgreens is ready in about 30 minutes and perfect tossed with pasta or sauced over chicken thighs, white fish, or winter vegetables like broccoli and Romanesco.
- 4 tbs olive oil
- 2 cloves garlic, minced
- 2 tbs tomato paste
- 1 large can San Marzano tomatoes, about 28oz
- 1/2 cup basil microgreens
- Balsamic vinegar
Warm oil in a 4 qt saucepan over medium-low heat. Add garlic and cook until golden, about 1 minute. Add tomato paste and cook 1 minute longer.
Add tomatoes and ¼ cup of basil microgreens and increase heat to medium. Simmer until tomatoes can be easily broken apart with a wooden spoon. Purée sauce and return to pot. Cook until thickened to pourable but not watery. Stir through remaining basil microgreens and season to taste with a splash of balsamic vinegar, salt and pepper.
TIP: Look for the letters “DOP” or the word “certified” on your San Marzano tomatoes. Like Champagne, that means they come from a specific region with climate and soil that makes for an exceptional product. DOP San Marzano tomatoes come from the Sarno Valley, southwest of Mt. Vesuvius. They are grown, processed and canned there–and typically have far less added sodium than American-canned tomatoes.