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.