This isn’t the least expensive sauce you could make (for the per pound price, I’d typically prefer to eat tomatoes in their pre-cooked state with a plethora of alliteration), but it’s one of the better ones for capturing those last summer tomatoes and their bright summer flavor. We made this a few days ago but ate it tonight with whole wheat pasta and a light sprinkling of grated grana padano. Some sautéed zucchini on the side rounded out the color, and dessert was a slice (or two…? or three…? I’ll never tell!) of prune plum cake, recipe to follow.
Fresh Tomato Sauce
(the simplicity and some details of which were inspired by Smitten Kitchen’s Scarpetta naked tomato sauce)
3 pounds ripe tomatoes, quartered
6-8 cloves of garlic, unpeeled
Extra virgin olive oil
1 teaspoon salt
1 tablespoon unsalted butter
Preheat oven to 400. Arrange quartered tomatoes on single layers on rimmed baking sheets, drizzle with olive oil and sprinkle on salt. Roast for 30 minutes or until the tomatoes are partially dehydrated/collapsed and their edges have started to brown.
Pull sheets from oven and once the tomatoes are cool enough to handle, peel off the skins and smoosh the garlic cloves out. Get a spill of olive oil hot in a pan and add the garlic and then the tomatoes. Simmer on low heat, breaking some of the tomatoes into smaller pieces, until the sauce reaches your desired consistency. Taste for salt, add pepper, and once you’ve removed from the heat, stir in the butter.