Okay… so I know it’s not the season for fresh homegrown tomatoes, but I can’t help myself. I just had to share this, as it is hands down one of the best sauce recipes I have made! It’s easy and despite being a few months from growing season, grocery stores are full of so many different varieties of tomatoes you can use. My favorite tomato to use for this recipe is Campari, followed by Kumato tomatoes, and then vine-ripe tomatoes. I do like to mix different tomatoes… it’s whatever you have in the house.
Take note this recipe does call for parboiling and peeling the tomatoes before cooking the sauce, which is easy. It just takes a few minutes and then voila… before you know it, you are cooking your sauce and the house smells insanely delicious. Here’s to all the smells and tastes you will get from this recipe.
20 – 24 Campari tomatoes
4 Kumato or vine-ripe tomatoes
1 ounce extra virgin olive oil
6 – 8 garlic cloves, thinly sliced
Large handful of basil leaves, chopped
1/2 tsp. sugar
1/2 tsp. kosher salt
Freshly ground black pepper
2 Tbsp. tomato paste
With a sharp knife make a cross in the bottom of each of the tomatoes.
Place the tomatoes into a large bowl and pour boiling water over the tomatoes, making sure the water covers all the tomatoes. Allow to sit in the water for approximately two minutes. Using a slotted spoon remove the tomatoes, let cool slightly, and peel.
Slice your tomatoes horizontally.
Pour one ounce (2 Tbsp.) of the olive oil into a skillet. I like using my 11″ by 2″ All-Clad French Skillet only because I can squeeze in all those extra tomatoes.
Place your tomatoes, cut side up into the skillet…it’s okay to stack the tomatoes if you run out of room. Then scrap all the tomato juices off your cutting board onto the cut tomatoes.
Sprinkle the sugar, salt, black pepper, sliced garlic, and basil over the tomatoes. The more garlic and basil the merrier.
Cook over medium heat anywhere from 30 – 40 minutes. Check your tomatoes during the cooking process. At 40 minutes my tomatoes have broken down and have formed a sauce. I use a wooden spoon to push down on the tomatoes to make sure they are cooking down.
Turn your heat to low at 40 minutes, add 2 Tbsp. tomato paste and continue to cook for about 10 minutes to thicken the sauce.
Taste and if necessary, add more salt and pepper.
If you are adding cooked pasta to the skillet do so at this time and toss lightly. Transfer to a serving bowl.
Garnish with grated fresh Parmesan cheese.
Enjoy with your favorite pasta. I for one am a bit picky when it comes to pasta. We have found a delightful pasta called Grano Armando, which is imported form Italy. Unfortunately, you can’t buy this pasta in regular grocery stores. We purchase it in Utica, NY, at an Italian delicatessen called Roma Sausages and Deli or check out amazon.com.