Fresh Tomato Sauce

Adapted from article by David Tanis/ New York Times

“This is a quick-cooking sauce with relatively fast preparation,” Tanis writes. “There’s no need to blanch and peel tomatoes or even use a food mill. All you need is a hand-held grater. In a matter of minutes, you’ll be simmering a small saucepan full of gorgeous tomato pulp. This technique makes a very fresh and bright tasting sauce in a manageable small batch.”

Best of all—it doesn’t cook for hours!

2 large farm fresh, ripe tomatoes, about 2 pounds

2 tablespoons good olive oil

3 fat garlic cloves, crushed

4 large basil leaves, or more to taste

1 teaspoon tomato paste (I buy it in a tube and store it in the fridge)

1/4 teaspoon Kosher salt

a few grinds of black peppercorns

Cut the tomatoes in half. Squeeze out the seeds, or don’t (I never mind a few seeds in the sauce). Place the cut side against the large holes of the grater and gently rub until only the tomato skin remains in your hand. Pour into a heavy medium size saucepan and add the olive oil, garlic, basil, tomato paste and salt and pepper.

Gently simmer over medium low heat, stirring occasionally, until it tightens up. About 25 to 30 minutes. Remove the garlic chunks and serve with a big dollop of ricotta cheese showered with pecorino Romano over the al dente cooked pasta of your choice.