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This is the sauce I am making the most these days, as I have fresh ripe fleshy tomatoes in the garden.
I use one big tomato for the two of us, a spoonful of olive oil and a few basil leaves.
Cut the tomato in small dice (so that the peel can stay in the sauce without becoming a nuisance).
Heat the oil gently and drop in it the chopped basil, then - after a minute or so - the tomato. Add a pinch of salt and stir.
The salt will cause the tomato water to come out.
Raise the heat under the pan, so the water can evaporate, stirring every now and then.
Less than ten minutes later, your sauce is ready.
Don't over cook it otherwise it will get bitter and the sauce will need a long cooking afterwards in order for the sugar in the tomato to condense enough to make it sweet again.
Of course this only works with ripe and fleshy tomatoes.
Do NOT use glass house tomatoes for this, as they have far too much water in them (and little taste).
I use one big tomato for the two of us, a spoonful of olive oil and a few basil leaves.
Cut the tomato in small dice (so that the peel can stay in the sauce without becoming a nuisance).
Heat the oil gently and drop in it the chopped basil, then - after a minute or so - the tomato. Add a pinch of salt and stir.
The salt will cause the tomato water to come out.
Raise the heat under the pan, so the water can evaporate, stirring every now and then.
Less than ten minutes later, your sauce is ready.
Don't over cook it otherwise it will get bitter and the sauce will need a long cooking afterwards in order for the sugar in the tomato to condense enough to make it sweet again.
Of course this only works with ripe and fleshy tomatoes.
Do NOT use glass house tomatoes for this, as they have far too much water in them (and little taste).
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