For anyone prematurely lamenting the end of summer, here’s some salve for your sorrow: You’ll never enjoy superior tomato sauce than right now. How? You’re just five ingredients away from the perfect Pasta Pomodoro.
First, find a friend who grows tomatoes (or a farmers market selling local orbs). Second, dice the tomatoes up, throw them in a pan of sizzling garlic, simmer for less time than it takes to boil a pound of pasta, and get down to some fine eatin’.
This utterly simple recipe upends the myth that tomato sauce has to simmer for hours in a huge cauldron, guarded by an Italian matron. It’s a swift saute that captures the fresh, sweet-vegetal taste of peak-of-season tomatoes. Spoon some over polenta, risotto, toast points, or bruschetta for the perfect simple late summer hors d’oeuvre or appetizer course.
Here’s the really good news: Summer officially extends until the third week of September, and tomato harvest follows right along with it. So cheer up and enjoy the long weeks of summer still yet to come!
Fresh Tomato Sauce
2 Tablespoons olive oil
3 cloves garlic, finely chopped
4 cups chopped tomatoes (any variety)
1 scant teaspoon salt
3 Tablespoons roughly chopped fresh oregano or basil (optional)
Heat olive oil and garlic in a huge skillet over medium flame, stirring with a wooden spoon until the garlic just whitens, releases its aroma, and begins to sizzle. Immediately stir in the tomatoes and salt. Raise heat to medium-high, and simmer 10 minutes, stirring occasionally, until the tomatoes have softened, and some of the water has steamed off. Fold in oregano or basil, season with black pepper to taste, and serve over pasta, polenta, risotto, or bruschetta.
Serves 8
Jay Weinstein’s blog posts are provided by LifeWire, a part of The New York Times Company.
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