Monday, September 15, 2008
I make this simple tomato sauce throughout the summer when we feel like a light dinner. It’s so simple I didn’t even think to blog about it, until David brought it up last week. It’s too easy, I told him. That’s why you should do it, he said. It’s simple but fantastic. Plus, he liked the little trick I do with the tomato pulp, keeping it fresh while reducing the juices to a proper thickness for the sauce. I should definitely blog this, he insisted.
Well, ok, then. Coming from chef himself, who’s to argue. So here it is messieurs-dames, my super easy tomato sauce you can do in less then fifteen minutes, and with no special tools except a knife, a pot, a pan, and your own handy hands. No fancy ingredients either, but for delicious tomatoes, olive oil, salt and pepper, oh, yes, and a bit of garlic if you like that kind of thing. Really. It is that easy. I usually start the sauce just as I begin to get the pasta ready, and they both are done at just about the same time.
The little trick David mentioned is the way I separate the tomato pulp from the juice after it’s cooked for just a minute or so. I do it because I love the flavor of fresh, in-season tomatoes, but I hate the watery texture of most fresh tomato sauce. Often, by the time the tomato is cooked down to the proper sauce consistency, it loses that fresh, zingy bite of fresh tomatoes. So I imported a little trick I do when I make jam–which I learnt from Our Lady of Confitures Christine Ferber in her fantastic jam book. I let the tomato pulp cook very quickly in the pan, just until it releases the juices, then I fish out the meaty pulp with a slotted spoon, then let the juices cook down to the consistency I like, then add the pulp back in and season. This way I get a lovely, thick sauce with a super fresh tomato flavor. Nice, yeah?