By this time of year, you might be ready to cook your tomatoes. Try this simple recipe from Cook’s Country magazine.
3 tablespoons olive oil 2 minced garlic cloves 2 pounds tomatoes, cored, cut into 1/2-inch pieces Salt and pepper 1/2 teaspoon granulated sugar 2 tablespoons chopped fresh basil
In a large skillet, heat oil and garlic over medium heat until garlic is fragrant but not browned. Stir in tomatoes, 3/4 teaspoon salt, 1/2 teaspoon pepper and sugar. Increase heat to medium-high and cook until tomatoes have broken down and sauce is thickened, about 10 minutes. Stir in basil and season to taste.
Variations: include dried red pepper flakes, Kalamata olives, or make a vodka sauce by stirring in 1/2 cup heavy cream and 1/4 cup vodka. Add Parmesan to any of these.