I knew I had some leftovers on hand, but also one too many overripe tomatoes sitting on the counter begging to be used. This sauce did well over some fresh tortellini tonight, but could be used in so many other ways.
This recipe comes from my good friend Julie who recreated it from memory from one of our favorite restaurants in San Francisco. You can check her website here thecrosbykitchen.com for other delicious vegan and vegetarian recipes.
Here's what you will need:
1 - 2 garlic cloves
1/2 teaspoon crushed red pepper
1/8 cup extra virgin olive oil (don't be shy here)
1/2 teaspoon salt
2lbs fresh tomatoes (give or take a few ounces won't matter much) cut into quarters
Zest from one small lemon
Peel and smash garlic with the back of your knife. Saute garlic with olive oil, salt and crushed red peppers for 1 - 2 minutes on medium high heat. Don't burn the garlic, I tend to tip the pan on it's side allowing the garlic to immerse and flavor the oil. Add chopped tomatoes and simmer 5-7minutes over medium heat until broken down and oil and tomatoes have emulsified. I use my wooden spoon to brake the tomatoes down quickly. Add lemon zest to finish, then pass through a food mill to produce a smooth consistency only a toddler would request. The last task is optional, otherwise remove garlic prior to serving.
