Summer Tomato Sauce
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Summer Tomato Sauce
There is a delicious simplicity to a pureed fresh tomato sauce tossed with hot pasta. Here is a recipe that is utterly straight forward in its ingredients and directions, and the absolute essence of August flavours.
Yield: 4-6 servings
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(Makes about 3 cups of sauce)
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3
lbs. ripe tomatoes
- 1
- 2-3
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2
tbsp chopped fresh basil leaves
Scald the tomatoes in boiling water for 45 seconds and slip off their skins. Trim their stems and process briefly in a blender or food processor until thick. Don't over-process or the tomatoes will become too liquid-like.
Heat olive oil in a saucepan and add the garlic. Stir for about a minute, then pour in the tomatoes. Add the basil and a little salt and pepper and cook the sauce on medium for half an hour or until reduced by a third.
Use immediately or keep covered in the refrigerator for several days.
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Source: Daphne Randall
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