Clean Eats: Super Simple Summer Sauce

August 13, 2020 by Courtney Doyle, Chef/Owner, Clandestine Kitchen, LLC

Visit the Hingham Farmers Market (or peek out at your own garden) and chances are you will hear that familiar August sound of joy: chants and cheers for vine-ripened, juicy tomatoes taking us through these hot late-summer nights when all you really want is something simple, delicious and healthy (that the whole family will actually eat). Grab some local tomatoes this week, enjoy them in all their glory with just a little local Duxbury Saltworks sea salt, then whip up a batch of our CK Super Simple Summer Sauce and let the applause begin.

Toss our Super Simple Summer Sauce with al dente angel hair pasta, freshly grated Parmigiano Reggiano, organic local basil (also poppin’ up everywhere right now) and a glass of organic red wine from Ralphs Hingham Wine Merchant. Or, follow the recipe below for our super quick (yeast-free) Brazilian Crispy Pizza Crust and top with Super Simple Summer Sauce, organic herbs, those gorgeous tomato slices, a little Buffalo mozzarella and throw it on the grill.

But, when it’s too hot to even deal with simple recipes, one of our favorite seasonal local take-out dishes right now is Tosca’s featured salad featuring Sliced Summer Tomatoes, Avocado and a Hand-Cut Gazpacho Vinaigrette. It’s a tomato party everywhere right now - and we are here for it.

CK Super Simple Summer Sauce


2 pounds organic, vine-ripened tomatoes, roughly chopped (10-12 fresh tomatoes)
6 garlic cloves, peeled and minced
¼ cup extra-virgin olive oil
1 teaspoon sea salt (we love local Duxbury Saltworks)
¼ teaspoon cracked black pepper
¼ cup red wine
pinch of red pepper flakes


1. In a large, deep skillet, heat olive oil over medium-low heat.

2. Add garlic and sauté until fragrant, about 3-4 minutes.

3. Add chopped tomatoes (with all of the juices), red wine, salt, pepper, and red pepper flakes and increase heat to medium-high.

4. Bring tomatoes to a gentle simmer then lower heat back down to medium-low and let tomatoes break down for 30 minutes longer. Taste to adjust seasonings, adding more salt and pepper if desired.

5. Remove from heat and cool completely. Store in an air-tight container in the refrigerator for up to 1 week or freeze for up to 3 months.                                            

Brazilian Crispy Pizza Crust

1 1/4 cup flour
2 teaspoons local sea salt
2 teaspoons sugar
5 Tbsp. pure organic butter (we love grass-fed butter from Walden Meat Co)
1/2 cup warm water
1 Tbs. herbs, finely chopped (we use basil, thyme and rosemary)


Preheat oven to 450 degrees F. or pre-heat grill.

1. Combine flour, salt and sugar in a medium-sized bowl.

2. Add butter, water and herbs and thoroughly combine.

3. Cover bowl with a damp towel and let the dough rest for at least 1 hour.

4. Once dough has rested, on a floured surface, form dough into a rectangle, using hands for a “rustic” shape.

5. Place formed dough on hot baking sheet, add desired toppings and bake for 10-12 minutes, or until crust is browned and appears crispy. If using a grill, dough can go right on top of the hot grill grates. Pre-cooking dough for 1-2 minutes per side before adding toppings works best if using a grill.

Photo by Sarah Hinchey Photography

Clandestine Kitchen (CK) Chef/Owner, (and local Hingham resident ), Courtney Doyle, will be stepping out of the CK kitchen and stepping out on the town, sharing her passion for food, total body wellness and supporting our local community with editorial lifestyle spotlights for The Anchor.

Local restaurant reviews, seasonal recipes, wellness/nutrition tips and more are now just one bite away for local foodies and community news followers. Doyle believes that working together is the key to keeping our local food and restaurant scene strong and vibrant, especially during these unprecedented times that are taking a heavy toll on our local restaurants and small businesses.

CK, delivering healthy meals, snacks and more to residential neighborhoods and corporate locations throughout the south shore, regularly partners with local chefs, farmers, restaurants, local purveyors and small business owners to keep the community healthy and apprised of the growing health and wellness options in our surrounding towns.

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