Scarpettas Tomato Sauce Recipes

Steps:

• 1. To peel the tomatoes: Place a pot of water on the stove and bring to a boil. Prepare an ice bath by placing ice in a bowl and filling with cold water. Core tomatoes with a paring knife, and discard cores. Score the bottom of each tomato with an "X." When water has come to a boil, place tomatoes in water and leave for 15 seconds, until skin begins to split away. Transfer to ice bath. When cool, peel with paring knife. 2. Cut tomatoes in half lengthwise. Remove seeds with your thumb, and set seeded tomatoes aside. Reserve seeds and excess juices. If using canned tomatoes, seed in the same way. 3. In a new pot, place 2 tablespoons of extra virgin olive oil over medium heat. When the oil is hot, carefully transfer tomatoes to the pot. Add a pinch of salt and chili flakes. 4. Allow the tomatoes to cook for a few minutes until they begin to soften, then smash them with a potato masher. If the consistency is particularly thick, strain excess tomato juices for seeds and add to pot. Allow tomatoes to cook 30 to 45 minutes over medium heat, smashing and stirring occasionally. 5. While the tomatoes are cooking, prepare the basil-garlic oil. Take a small saucepan and place the remaining 1/4 cup of extra virgin olive oil in the pan. Add garlic cloves, basil, and chili flakes. Slowly heat to allow the flavors to transfer to the oil. When the garlic is lightly browned, remove from the heat. Allow to cool for 5 minutes. Strain the oil and combine with the tomato mixture. 6. Remove the sauce from the heat and adjust the seasoning with additional salt, as needed