tomatoes at Rialto Market in Venice

Summertime and the tomatoes are easy. And they’re here. Lots of them.

The multi varieties in the markets make me feel a bit giddy inside. The color alone widens my eye pupils sending waves of exciting energy. Yes, just looking at them brings happiness.

We know there’s just a small summer window for summer locally-grown tomatoes (the ones in the photo above were “imported” from Sicily to Venice). Just a small window when tomatoes are really GOOD. When all we have to do to enjoy them is slice ’em up (maybe add a few grains of salt) and just eat.

But if you’re raking in bushels-full then it’s time to make some fresh tomato sauce. You can freeze the sauce (in dinner-time amounts) in plastic containers or ziplock bags. Or with just 6-8 tomatoes you can make some sauce just for tonight. It’s easy!

In the recipe below is the technique called tomato “concasse,” where you peel and seed the tomato and cut it into pieces. Eliminating the peel and seeds takes away any rough or bitter taste, leaving a smooth, buttery tomato for your sauce.

peeled tomatoes

fresh tomato sauce

Flavor your sauce with onion and/or garlic and fresh herbs.

fresh tomato sauce

Choose your favorite pasta shape (any will do) and take your bowl of pasta and fresh tomato sauce outside, in the garden, on the terrace (or at least by a summery window). Sip a cool glass of wine. Immerse yourself in summer.

Fresh Tomato Sauce

6-8 large ripe tomatoes

3-4 tablespoons olive oil

1 small onion, peeled and diced

2-3 garlic cloves, smashed

1/2 cup dry white wine

salt & pepper to taste

handful torn basil or mint leaves

Using a paring knife, core the tomatoes (just cut out the stem end). Cut a superficial “x” at the bottom of each tomato. Bring a large pot of water to a boil, big enough to hold the tomatoes. Drop in tomatoes to boiling water and cook for 2-3 minutes. Lift out tomatoes with a slotted spoon and place immediately in an ice water bath (large bowl with about 2 cup ice and added water). Once tomatoes have cooled down take them out of water and they should be easy to peel. Discard skins. Cut tomatoes in quarters and using your fingers, slide out most of the seeds.

Heat the olive oil in a medium saucepan. Add the onion and garlic. Cook until onion softens and garlic colors lightly. Add the wine. Let it cook until almost evaporated. Add tomatoes. Season with salt and pepper. Let simmer, covered askew, about 20-30 minutes. Using a wooden spoon, smash the pieces of tomato to break them down a bit. Boil your pasta. Unite with sauce! Add a sprinkling of grated cheese.

tomatoes in Rialto Market in Venice