The Easiest Supper

With the abundance of tomatoes this time of year, you want to eat them up and enjoy the heck out of them, often. This is also a time to use any tomatoes that are a bit soft. A mix of tomatoes is great, or all the same works too.

Oven to 400 while you get things ready. To a good sized ceramic or glass pan, add a liberal amount of extra virgin olive oil. The EVOO mixes with the tomato juices to create a sauce. Chop up tomatoes. I like to keep them fairly good sized. Add to the pan. Chop up a few cloves of garlic. I like a rough chop. Use more if you like. Add to pan. Take a generous amount of salt and scatter over the top of everything. Mix together. Lastly add 6 to 10 stems of basil. Tuck here and there.

Add it all to the oven. Stir occasionally. The basil will start to wilt. The tomatoes will start to break down. Everything is done when the tomatoes have broken down and released the majority of their juices, but are still somewhat intact. Take out to sit on the counter.

You can then either add it to pasta you have just made. Add a handful of freshly chopped basil and crumble a good amount of feta. Mix. Such a simple and satisfying meal just as it is. Or add shrimp or chicken to make it all extra filling.

You can also spoon the tomato mixture over a cooked piece of chicken for a delightful tomato relish.

Or spoon over a piece of baguette for an appetizer.

Enjoy, enjoy!