I’ve never understood those who dislike tomatoes. Especially those who hate tomatoes but like ketchup and spaghetti sauce – choose a side and stick with it! A fresh, ripe tomato on a sunny day is as welcome to me as a peach or apple. When I can get my hands on heirloom varieties my heart goes pitter-patter. Suffice it to say I don’t care if it’s tom-AE-to or tom-AW-to, I’ll steal them away before you decide on the proper pronunciation.
too ripe tomatoes
I noticed these tomatoes last night, though they had been sitting on my dining room table for close to two weeks, and realized I needed to do something with them right away. Instead of turning to a salad, my normal tomato disposal method, I decided to make a fresh tomato sauce.
Coarsely chop the tomatoes into uniform pieces. Size is a matter of taste, but uniformity will ensure even cooking.
My next impulse was to chop garlic, but to my dismay I couldn’t find any in my pantry. Cue despair. Thankfully I did find red onion and capers. Dice these finely (and add in garlic if you have it.) Heat 1-2 tablespoons of olive oil in a pan.
Did you know capers are a pickled flower bud?
Toss the onions into the heated oil and saute until soft. Add the capers and seasonings to taste. This time I used dried basil, cinnamon, salt and pepper.
Yes, that is a pot not a pan. I had already used it to boil the ravioli and didn't want to dirty a second dish.
Continuing sauteing over medium/medium high heat until the onions are slightly brown. Add the tomatoes and stir gently. The key to this recipe is to not overcook the tomatoes. You want them to be just heated through.
Spoon the sauce over your pasta of choice, sprinkle with grated parmesan and enjoy. I stuck a few pieces of Romain lettuce in on the side and drizzled with a Balsamic Fig Glaze.
Found this gem at Whole Foods. Can also be drizzled over ice cream.
Sit back and enjoy the unadulterated taste of fresh tomatoes. I dare you to not like this, but if you don’t – more for me.
Enjoy!
d.k. mcintyre 