Recipe from RootStock Magazine.
Makes 4 servings.
3 lbs ripe tomatoes
4 Tbsp butter or olive oil
2 Tbsp finely chopped shallots OR 1/2 c. chopped onions
2 tsp minced garlic
salt and pepper, to taste
Core and dice tomatoes. (For more elegant sauce, boil a few at a time for 10-20 seconds. Run under cold water, pull off skins, cut crosswise and gently dig out seeds with fingers.)
Heat butter/olive oil in a large skillet over medium-low. As melting, add shallots/onions, stirring often for 3-5 minutes. Add garlic and cook another 2-3 minutes. Add tomatoes, a large pinch of salt and small pinch of pepper and raise heat to medium-high. Let mixture cook till a good bubble, stirring occasionally for 10-15 minutes. Turn off heat. Using an immersion blender to puree the sauce (or not). Return sauce to low heat to keep warm until ready to serve.
Just before serving, stir in additions as desired along with salt and pepper to taste. Toss the sauce with hot pasta or ladle over soft polenta, rice or whole wheat couscous. Finish with a topping and serve immediately.
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