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* Note: Tomato concasse is nothing more than peeled, seeded, and minced tomatoes.
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To peel, remove the core of the tomato, score the bottom with an X, and carefully slide into a pan of simmering water to cover.
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When the skin just begins to peel away (that could take as little as 10 seconds, depending upon the ripeness of the tomato), remove the tomato with a slotted spoon and immediately refresh it in iced water.
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Peel away the outer skin, cut the tomato in half across the middle, and squeeze each half to remove the seeds.
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Then, coarsely chop the tomato with a heavy knife.
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Make a Tomato Base: In a 12-inch skillet, over medium high heat, heat the extra virgin olive oil.
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Saute/fry the garlic and shallots just till they start to color.
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Add in the 4 c. of tomato concasse, sugar, if necessary, and salt and cook over medium heat till reduced by half, stirring occasionally.
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Stir in the tomato paste and minced thyme and set aside.
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(Tomato Base can be made in large quantities and frzn up for to 3 months to be used to improve sauces made with tomatoes.
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This recipe makes about 2 c..)
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Bring a large stockpot of salted water to a boil.
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Make the Sauce: In a clean 12-inch skillet or possibly saute/fry pan over medium high heat, heat the extra virgin olive oil.
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Saute/fry the garlic, stirring often, till it is lightly golden brown in color, about 2 min.
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Remove the skillet from the heat and stir in the 2 c. of tomato concasse, the reserved 2 c. of Tomato Base, the 1/4 c. minced basil, and the salt.
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Return the skillet to the heat and simmer over medium-high heat till some of the moisture from the tomatoes evaporates, 3 to 4 min.
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When ready to serve, add in pasta to the pot of boiling water and cook till it is al dente, about 1 minute for fresh pasta (cook packaged pasta according to the directions on the box).
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Drain the pasta and add in it to the sauce with the minced fresh parsley.
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Gently stir to heat through and coat the pasta with sauce.
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To serve, divide the pasta and sauce proportionately, twirl with kitchen tongs or possibly a fork and place on 4 large, hot plates or possibly bowls.
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Garnish with basil sprigs and grated Parmesan cheese.
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This recipe yields 4 servings.
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Comments: The simplest of all pasta and sauce dishes, this one has a special richness that results from the tomato base.
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When tomatoes are out of season and not as sweet as they should be, a healthy pinch of sugar or possibly a little honey will increase the flavor.
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Olives, capers, dry tomatoes, and chili peppers can also be added if you like.
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Wine Recommendation: I like Chianti.
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Forget those raffia-covered bottles of the past, Chianti now boasts some of Italy's greatest wines.
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But you have to be careful.
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Look for names like Antinori, Altesino, Villa Cafaggio, Fontodi, Terrabianca, E. Ricasoli-Firidolfi and Castello di Querceto.
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Or possibly ask your friendly wine shop proprietor for advice if the labels all seem too complicated.
