As it is the season for summer tomatoes, I couldn't resist the look of these vine-ripened babies. So, I picked up two pounds of orange (high in beta-carotene!) tomatoes for one buck. Yeah. $1. That's right. $1!!!
What is one to do with two pounds of super ripe tomatoes on short notice? Well, I was going to slow roast them with garlic as I've often done in the past, but I opted instead to make an easy tomato sauce.
Step 1: Blanch the tomatoes. Cut a little x into the skin of each tomato at the stem. Pop them into boiling water for about a minute. Remove and quickly drain under cold water. You'll see the skins start to peel off with ease.
Step 2: If you're making a sauce (vs a soup), drain the tomatoes. Quarter them and remove all the watery, seedy innards (I usually eat them then and there as they are my favourite part). Totally destroy them if you are not into chunky sauces; otherwise, gently destroy for nice chunk. Set aside.
Step 3: Heat some olive oil. Sautee garlic and your choice of meat or non-meat if you're a veg. I opted for fatty pancetta. Onions are also good. So are peppers. So are mushrooms. Basically, sautee whatever vegetables you want. Throw in some dried spices. Salt, pepper, oregano, whatever.
Step 4: Add drained tomatoes. Simmer. Add cream (or not). Simmer. Add fresh basil (or not). Simmer. Add parmesan (or not). Simmer. Serve.
My version had: tomato, garlic, pancetta, basil, cream, and parmesan (and salt & pepper). I actually made this sauce for no particular reason other than to use up my tomatoes as I've already eaten dinner. I'll be using it tomorrow for lunch, and possibly breakfast. Instead of pasta, I'll be having the sauce over an over easy or poached egg for breakfast and maybe with some steamed lentils for lunch. Yeah, all that work and no pasta!
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