Tomatoes this summer have been amazing! I have been astounded by the quantity of high quality tomatoes in the supermarkets and farmers markets. I have enjoyed a long love affair with tomatoes. My father hates tomatoes (he says they aren’t ripe yet) and when I was growing up I would often relieve him of his tomatoes at restaurants, a practice I continue today. There was even a time when I was a child that I would eat a tomato like an apple with nothing but a salt shaker. Call me crazy, but I know there are people out there that know exactly what I’m talking about.
Here is an easy recipe to use those beautiful on the vine tomatoes that have been abundant this summer. Don’t mistake this sauce for Grandma’s 12 hour marinara that simmers all day and requires a 20 gallon steel pot. This is a fresh, by the batch version meant to be eaten in one sitting.
- 4 vine ripe tomatoes
- 1 small onion, diced
- 2 cloves of garlic, chopped
- olive oil
1. Turn the burner onto high heat and place a tomato directly on the cooking surface. Allow the tomato to begin to char and turn. Continue until you get some charred (or at least browned) skin on all sides. Repeat with the remaining tomatoes.
Note: There are other ways to char a tomatoes such as grilling, placing them under a broiler, or using a blowtorch (not recommended). The important thing it to get the char flavor on the tomato.
2. Place the tomatoes in a food processor. Pulse until the tomatoes are broken down, but still chunky. Then add the onion and the garlic and pulse until combined. Season with salt and pepper to taste.
3. In a shallow saute pan, heat a couple tbsp olive oil over medium heat. Pour in the tomato mixture and simmer until the sauce thickens.
4. Serve over spaghetti, on pizza, or as a dipping sauce. This sauce will keep in the refrigerator for up to one week.