4 lbs ripe tomatoes**
Blanch, cool in ice water, remove skins & core. Smoosh all together, use or freeze for a couple days.
Peel & chop many fresh garlic gloves (a whole head will work), or if you don’t like to peel & chop, use the already-chopped kind you can buy in a little jar in a grocery store. Saute garlic in some Extra Virgin Olive Oil in a flat bottom deep saute pan. Continue until someone walks into the house & says, “What smells so good?” or “When do we eat?” That really means until slightly browned.
Add the fresh tomato mixture, a lot of sea salt, 1 ½ – 2 Tblsp Formato Brothers Hot Pepper Spread.
Cover & cook over medium flame on the stove for at least one hour. The sauce should thicken just a little, but it should not be thick. Stir once in awhile.
Add fresh basil leaves. The minty flavored leaves especially provide a nice contrast to the spicy pepper spread.
Serve over cooked pasta, cavatelli, farfalle, fusilli, trofie are suggestions; any shaped pasta will work. Avoid heavy shapes which work better with a meat sauce.
Make a double batch because it will be wonderful the next day when the flavors blend even more; you’ll want to have some in case there are any leftovers needing more sauce. Hopefully your dinner guests will leave you with empty pasta bowls, but you’ll have extra sauce ready just in case.
** Roma Tomatoes are tasty for sauce, but you can mix varieties
Note From Mama Formato: I recently made this using a few of each: Roma Tomatoes on a Vine, Hydroponically produced large red tomatoes—delicious, fresh, flavorful results.