Pim Techamuanvivit’s super-quick & fantastic tomato sauce
Spread this food blogger's flavorful sauce on your next homemade pizza
This sauce, adapted from chezpim.com, can be made in the time it takes to boil pasta.
SERVES 2 TO 4
About 2 lbs. Early Girl tomatoes
About 1/4 cup olive oil
1 to 2 garlic cloves (optional), peeled and minced
2 tsp. balsamic or sherry vinegar (optional)
Red chile flakes (optional)
Handful of basil leaves (optional)
1. Bring a large pot of water to a boil. Cut a cross on bottom of each tomato. Remove pot from heat, plunge tomatoes in water and let sit for 1 to 2 minutes, until skin loosens at cross mark. Spoon tomatoes into a colander and rinse with cold water.
2. Skin and stem tomatoes; if really juicy, squeeze out some juice into sink. Crush pulp with your hands into a bowl, breaking it up into small chunks.
3. Pour oil into a large frying pan and heat over medium heat. Add garlic if using, tomato pulp, and a big pinch of salt. Cook 1 to 2 minutes, until pulp breaks down and releases juices. Using a slotted spoon, put pulp back in bowl, leaving juice in pan.
4. Simmer juice until thick enough to leave a mark when you scrape bottom of pan, 2 to 3 minutes. Check seasoning. If your tomatoes are not very tasty, add vinegar and a bit more salt, and chile flakes if you want a kick. Stir pulp and basil into sauce.
Make ahead: 1 week, chilled.