Pasta Sauce

Right before going on vacation I bought a bunch of tomatoes. Those deep red fruity jewels seduced me.

They weren't going to last until we got home, so I set about making something of them.

After coring and halving them, I preheated a pan with some olive oil, threw in the tomatoes, and salted them a little.

I just let them break down, slowly, over medium heat, stirring occasionally.

Meanwhile, I peeled a bunch of garlic.

I smashed the garlic and threw that in the pan too, along with basil and oregano sprigs from my herb pots.

I just let it keep simmering, and thickening up, and occasionally tasted it. I added a small bit of red pepper flakes.

After it reached a consistency I liked, I removed the herbs, garlic cloves, and skins that had separated.

And then I had sauce.

It was delicious.

Labels: Sauce