They are a perverse lot, tomatoes. One minute you're shouting at them to ripen up, the next you're begging people to take them before they decompose into pools of red gore.
This week faced with a basket of soggy beauties, I decided to make spaghetti sauce. But being mid-week and and lacking the fortitude to blanche, peel and seed tomotoes, here's what I did:
Recipe--Peels-and-all Spaghetti Sauce
1 dozen fresh tomatoes, cored and halved
5 cloves garlic, thinly sliced
1 onion, chopped
1/4 cup olive oil
Red pepper flakes, a healthy pinch
1/2 cup chopped, fresh basil
3-4 Tbs of tomato paste
Salt to taste
Directions: Sautee garlic and onion in olive oil until translucent. Add red pepper flakes. Turn heat down to low and add tomatoes. Stew for about an hour, leaving the pot uncovered to allow sauce to reduce. Stir in basil and tomato paste. Grind to bloody pulp with an immersion blender.
Bon appetit!