First off – I don’t have any pictures. My bad – this is so quick to make, I didn’t have the time.
Sauce purists, or those who worship at the kitchen of Mr. Keller, may cringe and shy away from this method, but this makes a quick and tasty fresh tomato sauce, great for pizza, pasta, or anything else you want to sauce up – with little effort – in maybe 15 minutes.
- Fresh tomatoes. At least one.
- Garlic cloves – one per tomato.
- Olive oil, salt, pepper. Basil if desired.
- Dash of sugar – maybe. You almost never need it with fresh tomatoes this time of year.
First – peel, then slice or mince the garlic. Put aside.
Next, take your fresh tomatoes. Wash them off. Cut out the stem end – I cut a cone out of the stem end and get some of the core too. It depends which kind of tomato you bought how much core area there is. Don’t sweat it.
Cut the tomatoes in half, or in quarters if they are rather giant.
Heat a saucepan on medium heat, add some olive oil. Toss in the tomato segments. Cover the pan and let it sit 3-4 minutes. At this point – the skins should have loosened enough from the tomato segments to just pull the skins off with some tongs. If not, let it go a little more. When the skins are off, add the garlic. Stir. Let it simmer for another 5-7 minutes. By this time, the tomatoes will have basically dissolved into sauce. Sometimes I smash it up with a potato masher or the tongs themselves – but for the most part, you’re done.
Taste – then add salt, pepper – and a pinch of sugar – if desired. If your sauce is too watery – you can just cook it longer or add a couple squirts of tomato paste and stir it in. Again – this will depend on how moist the tomatoes are.
That’s it. Really. So – get some garden-fresh tomatoes and cook away – we only have a few more weeks in New England to get them.