NOTE TO READERS: Keep on using up those tomatoes!!!!!
“Tis the season for the tomatoes to overwhelm. In fact, last year we were so overwhelmed that I had tomatoes in the freezer all winter. The texture isn’t as good as in the middle of summer, but the incomparable bright, fresh flavor is still there.
So this is a terrific simple sauce that you can make from frozen or fresh. Instructions for blanching appear at the end!
Golden Tomato Pasta Sauce
¼ Cup extra virgin olive oil
1 Cup shallots, chopped
¼ tsp hot red pepper flakes
1 Tbs oregano (less if oregano is not your favorite; this is a pretty generous amount)
5 lbs golden tomatoes, cored, blanched and peeled*
10-20 basil leaves, chopped
Heat olive oil at medium-high in a heavy-bottomed soup pot until liquid and fragrant. Add shallots, stir to coat and lower heat to medium low. Cook, stirring occasionally, until shallots are soft and…
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