...I hear there are some people in Frÿd who have a lot of tomatoes to use up this year, too...😎 ...I’m definitely not one of them! 🤷 ...but I do have a few tricks up my sleeve for how to prepare tomatoes in a way that’s extremely space-efficient and, above all, incredibly flavorful... ...The relatively short shelf life shouldn’t be a problem—this stuff is so delicious that it won’t last long anyway...🤷 ...➡️ TOMATO DREAM ⬅️ 1.5 kg ripe beefsteak tomatoes from the garden (e.g., Coeur de Boeuf, Amish Pasta, Beefsteak...) 2 tbsp top-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 pepper 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. In a nonstick skillet, lightly sauté the garlic slices in oil. 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 slight caramelization process begins, which also enhances the flavor. (Don’t forget to stir—it could burn.) Remove the herb sprigs and continue cooking until it reaches the desired consistency. Finally, season with salt and pepper, and just before serving, add the plucked basil leaves. If you prefer it even creamier, simply increase the amount of olive oil! This tomato delight 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. ..Insider tip: Every now and then, scrape off the crust that forms on the sides of the pan and stir it in—or just snack on it: ...very delicious! 😋 Author and surviving 😋 taste tester: @patronbernard