Published September 1, 1999.
Extensive testing uncovered the secrets of a quick-cooked fresh tomato sauce that is both hearty and brightly flavored.
If you are going to bother with fresh tomatoes when making a sauce for pasta, the sauce should be at least as good as (if not better than) something you could make by simply opening a can.
We had two goals when developing this recipe: The first was to preserve the fresh tomato flavor. The other was to figure out how to prepare the tomatoes in a way that would yield a sauce with the proper (that is, hearty and dense) consistency.
Peel and seed the tomatoes for the best consistency and shortest cooking time and use a wide pan to promote quick evaporation. Cook the tomatoes with extra-virgin olive oil and garlic, finish with fresh basil, salt, and pepper, and thin out the sauce with a small amount of pasta cooking water.
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