Missy Robbins' Quick Cook Summer Tomato Sauce


5 Pounds ripe plum tomatoes

1/2 cup olive oil

10 garlic cloves, sliced

1 teaspoon Kosher salt


1. Bring a large pot of water to a boil. Fill a large bowl with ice water and set it aside.

2. Use a paring knife to make a small X in the core of each tomato. Place the tomatoes in the boiling water and blanch until their skins begin to peel away, about 10-15 seconds. Use a slotted skin to quickly transfer each tomato to the ice bath to cool.

3. Peel the skin of each tomato, then halve it lengthwise and squeeze out and discard the seeds. Use your hands to crush the tomatoes, then place them in a bowl and set aside.

4. In a large, heavy pan over low heat, warm the olive oil and sliced garlic and sweat until fragrant  but without color, about 2 minutes. Stir in the tomatoes and salt, then cook until the sauce reaches a simmer, about 20 minutes. Taste and adjust the seasoning if desired, but remember the pasta water will also season it further. 


Note: Serve with your favorite pasta, torn basil leaves, and drizzle with a good-quality olive oil.

Melanie Dunea