How to Make Fresh Tomato Sauce

Here’s a dirty little secret that all those Italian grandmothers don’t want you to know.  You can make fresh tomato sauce that’s really really incredible in just a few minutes.  But you need to make it in the summer, with good ripe tomatoes.  It’s super easy and super good.  If anyone tries to tell you you must peel the tomatoes, or take the seeds out, or simmer it all day, tell them, nicely, to mind their own beeswax.

Use as many or as few tomatoes as you want.  I used 4 tomatoes and got about 2 cups of sauce.  Use any variety, although for a classic red sauce I went with red tomatoes.  This couldn’t be simpler.  Just rough chop the tomatoes and throw them into a pan with a couple of tablespoons of olive oil, a clove or two of chopped garlic, and some salt, pepper, and a pinch of red pepper flakes if you like.  (I like.)

Let them cook down for about 15 minutes, and then puree them, either with an immersion blender, a regular blender, or food processor.  If you want a thicker sauce, cook it longer, but I like the fresh taste of the thinner, quick cooked version.  Store your sauce in the fridge until you’re ready to use it.