Gastronomous

It’s tomato season. Wonderful ripe tomatoes of all kinds are popping up in markets, so forget the canned and jarred stuff and make your own. It’s quick, easy and delicious!

Use uneven ripe tomatoes  for this fresh sauce, even over-ripe and bruised ones will do! Go ahead, no one will notice

Ingredients:

4 uneven ripe tomatoes, coarsely chopped
1/2 cup chopped scallions
2 Tbls olive oil
2 Tbls sherry (or dry white wine)
1/4 tsp freshly cracked white pepper
salt to taste

In a sauté pan, heat the oil and toss in the scallions; let brown slightly then stir in the tomatoes. Let cook for 5 minutes on medium heat or until some of the tomato liquid disappears. Add the sherry and cook for 2 more minutes. Take the sauce off the heat to add white pepper and salt to taste

Serve immediately on pasta al dente such as farfalle or rotini. Top with coarsely grated pecorino romano.

Many thanks to ”Farmer RoD” who  harvested these wonderful tomatoes using organic and Earth-friendly   methods!