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1
Peel, seed, and chop the fresh tomatoes, or seed and chop the canned tomatoes; reserve the juice.
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2
Peel and chop the garlic.
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3
Put the oil in a heavy-bottomed pot over medium heat and add the garlic.
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4
When the garlic begins to sizzle and release its fragrance, add the tomatoes and juice, bay leaves, a big pinch of chile flakes, and salt.
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5
Simmer the sauce for 20 minutes or so, until thickened.
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6
Remove the bay leaves and taste for seasoning; add more salt and chile flakes to taste.
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7
(If the tomatoes are too acidic and not as sweet as you would like, add a bit of sugar.)
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8
For a smooth sauce, pass through a food mill.
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9
All through the cold months, we wait for the real tomatoes of summer (bland out-of-season tomatoes dont count), until we find ourselves inundated with varieties of all kinds from late July until the fall.
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10
The pleasant challenge becomes how to use them allin sauces, salads, gratins, sandwiches, soups, pastas.
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11
Peeling and seeding tomatoes is a summertime ritual.
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12
Heat a pot of water to boiling and have ready a bowl of icy cold water.
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13
Drop the tomatoes, a few at a time, into the boiling water for 15 to 30 seconds, just long enough to loosen their skins.
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14
Very ripe tomatoes take less time, thick-skinned, firm tomatoes take longer.
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15
Scoop the tomatoes out of the boiling water and plunge them into the ice water to prevent the outer layer of flesh from cooking and softening.
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16
Remove from the water, and use a paring knife to cut out the cores at the stem end and slip off the skins.
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17
To seed the tomatoes, cut them in half horizontally, use your fingers to loosen the seeds in their cavities, and squeeze the halves to coax the seeds out.
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18
Work over a bowl with a strainer to catch the delicious juice.
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19
Once peeled and seeded, the tomatoes are ready to be stuffed and baked, diced or chopped for any number of preparations, or sliced and dressed for a salad.
