If you want a fragrant and sweet tomato sauce that takes about 10 minutes- this is the time of year to do it. Just through using the incredible quality of ingredients that we have available right now, you will be impressed at the flavor you can create in such a short amount of time. I discovered this simple sauce the other night, purely by accident- but it is no rocket science, it is all about leftovers. I have mentioned the fact that I tend to overbuy produce, and the heirloom tomatoes are no exception. So when I have had more caprese salad than I can handle, and I find that I have a pile of heirlooms going super soft, sauce is the solution.

By combining the tomatoes with the sugary Walla-Walla onions available now, there is a surprising sweetness to the sauce. A little kosher salt, fresh cracked black pepper and some fresh herbs help build complexity. You could serve this with pasta, but also over a piece of grilled fish or chicken for a light dinner.

Heirloom Tomato Sauce

-2 lbs yellow and orange heirloom tomatoes, chopped
-1 medium sweet Walla-Walla onion, diced
-3 Tbs extra virgin olive oil
-2 garlic cloves, minced
-½ cup white wine
-2 sprigs fresh thyme
-a handful of fresh basil leaves
-kosher salt
-freshly cracked black pepper

1) In a large, heavy saucepan, heat the olive oil over medium heat. Sprinkle the onions with a little kosher salt, and cook until soft and translucent, about 2 minutes.

2) Then add the tomatoes and the garlic. When the tomatoes are soft and breaking down, add the wine and thyme, cook until well combined and very soft, about 8 minutes more.

3) Season with the salt and add the fresh basil leaves to wilt in the hot sauce just before serving. I crack it with the black pepper when the sauce is already spooned over the fish, or on the pasta.