I don't bother peeling the tomatoes here, but you certainly could. You can also do a double or triple batch. The sauce will keep refrigerated for about a week. Also, the color of your tomatoes will dramatically impact the color of your sauce. I like to choose tomatoes that are bright yellow in color, like you see here. Alternatively, yellow tomatoes with a hint of orange make a striking sauce as well.
1 1/2 pounds / 24 oz / 680g ripe yellow tomatoes, cored and halved
3 tablespoons extra-virgin olive oil
3 medium cloves garlic, chopped
1/2 teaspoon fine-grain sea salt
1/2 teaspoon red pepper flakes
Run your finger along the inside of each tomato to remove and discard the seeds. Chop the tomatoes into 1/4-inch chunks, reserve any juice, and set aside.
Combine the olive oil, garlic, salt, and pepper flakes in a cold medium sauce pan. Now, heat the ingredients, stirring occasionally, until the garlic begins to sizzle and take on a bit of color. Stir in the tomatoes and reserved juices, and bring to a simmer. Cook for just a couple minutes, long enough for the tomatoes to start breaking down a bit. Remove from heat, taste, and adjust the seasoning if necessary.
Makes 2 cups / 475 ml.
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