|~Salsa Di Pomodoro Fresco~|
4-5 cups diced tomatoes --very ripe-- with cores removed I also like to blanch them and remove skins but this is optional, see below.
olive oil (enough to coat bottom of a 10 inch skillet)
1 garlic clove (with skin on cracked in half)
20 or so basil leaves
salt to taste
8 ounces (1/2 of a box) cooked drained/pasta of any shape if using right away
Heat oil with garlic clove up over high heat. watch the garlic and oil so they do not burn, as soon as you smell the perfume garlic remove it and discard, quickly add the tomatoes and good healthy pinch of salt.
Now cook at a pretty high heat for 5 minutes stirring quite often to make sure it's not burning/sticking (My stove was at 8) it should be rapidly boiling away and will splatter so have paper towels handy.
Now turn to medium heat and continue to cook for 15 more minutes stirring here-and-there.
Taste for salt and add more if needed. Add the basil leaves tearing to smaller pieces and then add the drained pasta, cook for 1 more minute tossing together.
Serve with Parmesan and more olive oil.
|Garlic infusing oil.|
|Diced tomatoes before being cooked down.|
|Tomatoes cooked down w/ basil.|
Blanching and Peeling Tomatoes
First, score the tops of the whole tomatoes with an X mark.
Second, bring a large pot of water to boil.
Add whole tomatoes and count to 60, then remove with a large slotted spoon.
Immediately pour cold water over them and drain.
Now peel the skins off easily!