patronbernard's Tomato Dream While rummaging through the freezer, I found a small bucket of blanched and peeled tomatoes—it’s high time to use them up to make room for the new, hopefully bountiful harvest... (This also works with canned tomatoes, but I’d argue that the ones from the garden taste a lot better thanks to the sweat I’ve poured into them 🥵 1.5 kg ripe beefsteak tomatoes from the garden (e.g., Coeur de Boeuf, Amish Pasta, Beefsteak...) 2 tbsp best-quality olive oil (recommended: Taggiasca from Liguria) Onions, garlic cloves 1 good bunch of fresh garden herbs such as oregano, thyme, mountain savory, etc. (If using rosemary needles, chop them finely!) 3 sprigs of small-leaved basil (if available) 1 tsp Espelette or other chili freshly ground black pepper sea salt Place the tomatoes in a bowl and pour boiling water over them until they are covered. After about 2 minutes, drain the water and briefly rinse with cold water. Cut out the stem end in a wedge shape, peel the tomatoes, and chop them coarsely. Lightly sauté the garlic slices in a nonstick pan. Add the tomatoes, diced onions, whole herbs, and chili. Let everything simmer over high heat, stirring constantly. Once most of the tomato liquid has evaporated, a light caramelization process begins, which also intensifies the flavor. (Don’t forget to stir—it could burn) Remove the herb sprigs and continue cooking until the desired consistency is reached. Finally, season with salt and pepper, and add the plucked small basil leaves at the very end. If you prefer it even creamier, simply increase the amount of olive oil! This tomato dream is incredibly versatile: With al dente pasta (Meat is so yesterday) As a topping for bruschetta As a butter substitute under cheese As an ingredient in tomato butter and oven-baked ratatouille etc. Author and surviving 😋 taste tester: @patronbernard