When Joel and I planted our garden this spring, I insisted on planting no less than a dozen tomato plants. I wanted a sauce garden. And in spite of being the world's laziest gardener, a sauce garden is what I finally have:
I also have at least another hundred tomatoes sitting on the vine threatening to ripen all at once, or not at all, depending on Portland's pesky sun.
So for the next week this blog is going to be ALL TOMATOES ALL THE TIME! Starting with perhaps my favorite sauce recipe ever. (And considering I wrote a BOOK about tomato sauce, that's actually saying something.)
RECIPE FOR TOMATO BUTTER SAUCE
10-12 ripe large tomatoes - roughly chopped
1 stick of butter
Salt and Pepper
(Disregard the basil in the photo above. We decided the sauce was perfect without it.)
Melt butter, add chopped tomatoes (with seeds and skins), simmer for roughly an hour or until you can't stop yourself from eating it like soup. Serve over pasta with parmesan cheese.
Yes. It really is that simple. Although this is good with just about any kind of fresh tomato, try making it with heirlooms and you will blow your own mind. And probably a gasket, too.
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