Some people are lucky enough to grow tomatoes and by this time in August the vines in their gardens are hanging low with red, ripe, wonderful stuff waiting to be picked.
Some of those lucky people have so many tomatoes they don’t even know what to do with them.
I am not one of those people. As I have written, I got two measly little tomatoes from the plants I tried to grow in my backyard.
But a friend took pity on me as she does every year. Because this happens every year. She nods her head at my pathetic little tomato patch and brings me a whole harvest from hers. I am so lucky to have her in my life (for many reasons).
I know what to do with those tomatoes too. After having my fill on sandwiches, eating them with avocados and stuffing and baking them as a side dish, I make red sauce for spaghetti.
Red sauce made with fresh tomatoes is an entirely different thing than the kind made with canned. I am not saying either is better. Just different.
See for yourself. This recipe is really easy:
Fresh Tomato Sauce
16-18 plum tomatoes or 8 large tomatoes
3 tablespoons olive oil
1 medium onion, chopped
1 large clove garlic, chopped
3-4 tablespoons chopped fresh basil
salt and freshly ground black pepper to taste
Heat a large pot of water. When it comes to a boil, add the tomatoes. Cook for 20 seconds. Drain the tomatoes under cold water. Pierce the tomato near the stem end with the tip of a sharp knife and pull back to remove the skin. Cut the tomatoes in half crosswise and squeeze out the seeds. Chop the tomatoes into small pieces and set aside. Heat the olive oil in a large saucepan. Add the onion and cook over medium heat for 3-4 minutes or until softened. Add the garlic and cook briefly. Add the tomatoes, basil and salt and pepper to taste. Cook over low-medium heat, stirring occasionally, for 15-30 minutes, or until it has reached the desired consistency. Makes enough for one pound of pasta (about 3 cups)