I've managed to eat a lot of tomatoes in the last few weeks...on BLT's, Caprese Salad, I made a heavenly Bacon Egg Tomato Cheddar Sandwich, and have eaten straight up plain tomatoes. Frankly, tomatoes are one of my favorite foods on the planet. I pulled off several more pounds of tomatoes this morning, and realized I'd need to eat a LOT more tomatoes to avoid them going to waste. So, I thought I'd give this Fresh Tomato Sauce recipe from Gourmet cookbook a try. I am a bit miffed at myself - I can't believe I haven't tried this sooner! It was so easy, and so good. But in my excitement to eat this pile of noodles covered in flavorful, yet delicate sauce, I left my burner on low and burned the last cup of sauce left in the pan. No worries though - I've got a pile of tomatoes double the size of the photo below to work with!
Here's the recipe from The Gourmet Cookbook, edited by Ruth Reichl, 2004. Pgs 207-208
- 6 pounds of ripe tomatoes, such as beefsteak or plum, peeled (I didn't peel mine! Oops...and I have no idea if I had 6lbs. I eyeballed it and used about 5 medium sized tomatoes.)
- 1/4 cup extra-virgin olive oil
- 5 garlic cloves thinly sliced (I minced 6)
- 1 tsp sugar (In hindsight, I would have tasted the sauce first, then started with a half teaspoon of sugar and work my way up.)
- 1 tsp salt (Same thought on the salt as the sugar)
- 1/4 cup chopped fresh basil or flat-leaf parsley (I went with the basil from the garden)
- Core tomatoes and halve crosswise. Working over a sieve set over a bowl, squeeze the tomatoes gently to remove seeds. Discard seeds and reserve juice (I had to press the seeds in the sieve to get additional juice out). Coarsely chop tomatoes.
- Heat oil in a 6- to 7-quart pot over moderately high heat until hot but not smoking. Add garlic and cook, stirring until just golden, about 1 minute. Add tomatoes, reserved juice, sugar, salt and bring to a simmer. Simmer uncovered stirring occasionally, until thickened, 45 minutes to 1 hour.
- Stir in basil and salt to taste.
Can be made up to 4 days aead and refrigerated in an airtight container. Makes approximately 6 cups, enough for 2lbs of pasta.