As the nights get quickly longer and winter approaches, our once prolific tomato plant is still putting out a valiant effort. At its peak, it was putting out more than two pints of fruit a day, but we're now down to a pint every other day.
As a way to keep the taste of fresh tomatoes around a little longer, we make a simple (and low effort) pasta sauce:
- olive oil (extra virgin, if possible)
- red pepper flakes
- whatever herbs you have - parsley, basil, marjoram, etc
- Wash and add tomatoes directly to your pot with a good glug of oil (a tablespoon or so?)
- Turn fire to high, cover, and wander off to chop the garlic
- Give the tomatoes a stir and see the skins start to come off and release juice into the bottom. Add the chopped garlic, salt, and red pepper flakes.
- If your herbs are dried, add them now (if they're fresh, add them at the end).
- Once the majority of the tomatoes have split and begun shedding their skins, mash them up with a wooden spoon and leave everything on high for a few more minutes.
- If you have them, add fresh herbs now. Turn down the heat and using a stick blender, puree the sauce completely. Check the sauce to see if it needs more seasoning one last time.
- Pour into a clean jar and cap (or use immediately).