For most people August is the season of vacations and getting the kids ready for going back to school, for me August is also tomato season. Well it has become the season of tomatoes for the past 25 years.
This is the time of the year when we focus mainly on picking and boiling tomatoes to make a delicious sauce that I then usually use for my pasta dishes. We sit around a huge pot of boiling water filled with tomatoes. We peel, squish and squeeze those tomatoes into as many bottles as we can fill, cap them and then boil the bottles in a huge metal barrel over a wood burning fire. These will last over the winter until the next August.
When I have too many ripe tomatoes I make a home made fast version of fresh tomato sauce that uses approximately 10 ripe tomatoes and is plenty enough for lunch and dinner or whichever you prefer.
The good thing is that, when making this sauce you can use all the fresh spices available at this time of year too, fresh basil, oregano and garlic are all perfect choices.
This fresh tomato sauce is so good, there’s no need to add meat or any other vegetable, all you need is your favourite pasta, preferably a short pasta like penne, topped with some freshly grated parmesan cheese and a few slices of crusty Italian bread to soak up any extra sauce left on your plate and dinner is served. Buon Appetito!
- 10 - 12 very ripe tomatoes (plum round etc)
- 1-2 cloves garlic chopped
- 1 1/2 teaspoons oregano 1 gram
- 1/4-1/2 teaspoon salt 1 1/2-2 1/2 grams
- 6-8 leaves fresh basil chopped
- 2 tablespoons olive oil 26 grams
- hot pepper flakes to taste
Wash tomatoes and place in a large bowl, cover with boiling water and let sit for approximately 10 minutes (should be easy to remove the skin, be careful because it is very hot). Remove skin and squeeze out excess water and seeds, cut into small pieces and set aside.
In a medium- sized frying pan add 2 tablespoons of olive oil, garlic, tomatoes, top with oregano, salt, hot pepper flakes if desired and fresh chopped basil leaves. Mix together and then squish gently with a fork, cook 3/4 covered on medium heat till thickened, approximately 20 - 25 minutes. Serve with cooked pasta (enough for 3 cups of cooked pasta) of choice and top with freshly grated parmesan cheese. Enjoy