cooking down… I spent at least an hour just blanching and skinning tomatoes. Had a table full that needed something done with them… then I chopped up and sauteed these Jimmy Nardello Italian peppers out of the garden… not my pic… these are the spaghetti sauce peppers… it ain’t spaghetti sauce without some of these…
I always add a relatively small amount of something sweet, sugar but better yet good honey to my spaghetti sauce. It sort of pulls everything together really nicely.
Another good one for too many tomatoes, to make it in bulk just leave out the eggs and you can freeze batches to eat all winter. Add the eggs when you reheat…
I made “summer pasta” last night. Just grated up some ripe tomatoes with a box grater - uses the seeds but not the skins - add good olive oil, salt, pepper and a bunch of basil, whisk all together. No need to cook it, just toss it with hot pasta and add some Romano cheese.