Couldn't be simpler. This recipe is regular and familiar, bright and garlicky, with a bit of spice. The olive oil gives it body and a rich mouth feel.
This is great served under pan-fried gnocchi, and sprinkled with lots of chopped basil and Parmesan, or on it's own slathered on grilled bruschetta, or even on pizza. You could thin it out with a bit of broth, blend it a bit, and add a splash of crème fraîche for a soup. And it's delicious on pasta. I'm sure you can think of other ideas as well!
As far as beer goes, we have a Cascadian Dark Ale is fermenting away. The next step is bottling. I'm excited and my fingers are crossed that it'll turn out.
Tomato Sauce // Makes about 3 cups
I don't peel the tomatoes, but you could. You can also double this batch. The sauce will keep refrigerated for about a week.
1 1/2 pounds ripe tomatoes1 1/2 tablespoons extra-virgin olive oil
3 medium cloves garlic, chopped
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
Chop the tomatoes into 1/4-inch chunks and set aside.
Combine the olive oil, garlic, salt, and pepper in a cold medium sauce pan. Heat the ingredients, stirring occasionally, until the garlic begins to sizzle. Stir in the tomatoes and bring to a simmer. Cook for a couple minutes, just until the tomatoes to start breaking down a bit. Remove from heat, taste, and adjust the seasoning if necessary.
