by Judy Kim
This 5 minute homemade tomato sauce is perfect for all pasta shapes. Also a great way to use up end of the Summer tomatoes.
Yield: 4 servings
4 large beefsteak tomatoes, cored
1 clove garlic, grated
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
1 pound angel hair pasta
Sea salt, for garnish
Using a paring knife, score bottoms of tomatoes with an "X". Place in a large pot of boiling water until skins begin to pull away, 2 to 3 minutes. Using a slotted spoon, transfer tomatoes to a colander. Once cool enough to handle, pierce one side with a fork and peel off skins. In a blender or food processor, pulse tomatoes with garlic, oil, salt, and pepper until slightly chunky.
Return pot of water to a boil and season generously with salt. Cook pasta according to package directions until al dente, then drain and return to pot. Stir in sauce and garnish with sea salt and basil. Serve immediately.