Yes, we all have too many tomatoes this time of year. Here is a quick and easy way to use some of them. I actually used baby plum tomatoes. The addition of anchovy paste (I don’t like it either! My husband, Eric, put it in…) adds a depth of salty flavor. You won’t taste it…. Of course, we had some bone dry rosé to round off our Saturday lunch.
Fresh Plum Tomato Sauce
Makes 3 cups
10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 lbs)
4 oz extra-virgin olive oil, plus additional extra-virgin olive oil, optional
3 cloves garlic, finely chopped
Pinch crushed red pepper
1/2 medium onion, finely sliced
1/2 tsp anchovy paste
Freshly torn basil leaves
Peel tomatoes by scoring the skin of each tomato with a sharp knife (do not cut too deep). Then, place scored tomatoes into a pot of boiling water and boil for approximately 1 to 1 1/2 minutes. Remove tomatoes and plunge into cold water. Peel and dice tomatoes and set aside.
Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Sauté until garlic turns slightly golden. Add chopped onion and saute an additional 2 1/2 minutes. Add anchovy paste then the chopped plum tomatoes and cook approximately 5 minutes. Add salt to taste. Add torn basil and extra virgin olive oil if desired, just before using. Serve with parmesan cheese.