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quick fix: summer
tomato
sauce
by Yee-Fan Sun | 1
2 3
continued from page 1
fresh
summer tomato sauce
Here's my basic recipe for uncooked tomato sauce. It features plenty of
garlic kick, which makes it tasty as is, or a good base for add-ins. You
can use a small clove of garlic if you're not a huge fan of the stuff,
but for me, this is just right.
1 Tbsp. olive oil
1 good-sized clove of garlic
3 perfectly ripe, medium-sized tomatoes
1/4 tsp. salt, plus more to taste
fresh ground pepper to taste (half a dozen or so grinds of the pepper
mill)
time
5 minutes, or just about the time it takes to boil up a big pot of water
for pasta
serves 2 (enough to sauce about a ½ lb. of
pasta, or slightly more)
1
Wash the tomatoes. Cut out the stems by inserting a paring knife
near the stem so the tip points towards the center, then making a
cut all around. Pop out and discard the stem. Now make a
cross-sectional cut to halve the tomatoes. Each chambered section
of the tomato should now be visible; scoop out and toss the goopy
seedy bits. Chop up the remaining meat. You can chop very roughly
if you want big bites of tomato in your sauce; chop more finely if
you'd like the sauce, well, saucier.
2
Slice off the
root end of the garlic. Place the garlic flat on the cutting
board, and place the flat side of a knife on the garlic. Thwack
the side of the knife with the heel of your hand and remove the
peel. Mince up the garlic as finely as you can.
3
Toss the
tomatoes and garlic into a mixing bowl. Add olive oil, salt, and
pepper, then stir to combine. Let the mixture sit while you cook
up your pasta, so the flavors can meld. To serve, toss about 2/3
of the sauce with your cooked, drained pasta. Taste, and add more
salt and pepper to season the pasta as needed. |
|
4
Divide into two bowls,
dollop with the remaining sauce and top with freshly grated parmesan
(some crumbled feta or goat cheese, whatever you like). Delish!
Of course, with just a tiny
bit more work, it's easy to jazz up this dish as well...
stroll
this way for more ideas
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