We are officially into summer and the local tomatoes are abundant and delicious. We keep a bowl of them on the counter for inspiration and they tend to disappear quickly. The other day when we were making impromptu pizza I was thinking about sauce. We often debate the merits of cooked versus fresh sauce and that evening the tomatoes happened to catch my eye. I quickly quartered the last two and grated the meat from the skin into a bowl using the large holes of my box grater.
After discarding the skins I added some cooked sauce to the bowl and a new pizza sauce was born. The sweetness of the cooked sauce was balanced by the fresh flavor of the raw tomatoes. It was bright and complex, the ideal complement to the crisp crust and gooey cheese. Next time I may use it for pasta or bruschetta or salsa. It's like the perfect accessory, it goes anywhere and makes everything else taste better.
July 6, 2010