This summer we’ve canned, sliced and shared the bounty from our tomato patch — and we’re about ready for tomato sandwiches to fade away. So for your fall harvest, try this spicy concoction, which makes a delicious bread dip for tailgates, or spoon over grits or toss with pasta.
Bring a small pot of water to boil. Cut an “x” on the end of each tomato with a sharp knife. Plunge into boiling water for about 1 minute. Remove into cold water. Peel and core when cool. Chop into small pieces.
Heat oil in a large skillet over medium-high heat. Cook onions until they begin to caramelize. Add garlic and stir with onions for about one minute.
Add tomatoes with juice and seasonings. Turn heat to a slow simmer and reduce, stirring occasionally. As sauce thickens, blend in tomato paste and sugar. Taste for acidity and add more sugar if needed to balance (amount will depend on the tomatoes).
Remove from heat and cool. At serving time, dollop onto toasted bread and scatter with thin ribbons of fresh basil and grated cheese.
Best served at room temperature.
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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