My Summer Sauce

So you have an abundance of roma tomatoes ripe on the vine or your in the market and they are calling your name. What to do with them? Simple.

Directions:

1. In a large skillet add 1/4 cup of olive oil, 4 whole garlic cloves, a pinch or two of some crushed red pepper flakes
2. Put the heat to medium and once the garlic is sizzling and turns a golden color add the roma tomatoes that have been cut into quarters, 6-8 very ripe ones (in the summer when they are super ripe I leave the skin on)
3. Add some salt, maybe 2 pinches
4. Put the heat on high and cook this for just 2-minutes, that’s it
5. Then add your cooked pasta, some fresh chopped basil and toss it together for another minute
6. Serve with grated romano or parmesan

Daniel Mancini

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