Hope you are well.
First thing to do is to get the tomatoes out of the fridge. Believe it or not, it is the worst place to store them. Fucks up their ripening and makes it FASTER!
Am assuming you have a fairly big pot to do this in, that you have around 12 to 15 or 17 average sized tomatoes (more if you are using plum tomatoes) and that you are carnivores.
Couple of Bone-in Porkchops
8 to 12 Oz Chuck Steak Cut into two or three pieces
12 Oz Can of Tomato Paste
¾ Cup of Chopped Onions
couple cloves of garlic
Teaspoon Red Pepper Flakes
Tablespoon of Basil
Salt and Pepper
1 Bay Leaf
2 medium sized pickled Perpporoncini’s
A teaspoon of sugar if you have it to cut the acidity
Couple Tablespoons of Fresh Parsley
Red Wine – anything from Chianti to Cabernet, Merlot. Enough to drink all but about a cup. (LOL) It helps the cooking process if you drink liberally!
You need to take the skin off the tomatoes first. Which is easier than it sounds once you’ve done it.
1 Pot and Two Bowls.
Put water into the pot. Enough to cover a half dozen or a couple more small ones tomatoes.
First, remove any leafy parts. And, with a sharp knife, cut an X in the bottom of each tomato.
Bring the water to a boil and drop Tomatoes in. Leave there for about a minute and remove with a slotted spoon to Bowl # 1, which is filled with water and some ice cubes. You will see the skin curl up and the ice water immediately cools the tomatoes. Remove skins with your fingers and drop them into Bowl Number 2, discarding the Skins.
Repeat until all are done.
If you have a food processor, you can put the tomatoes in to lightly puree. But quite frankly, I think it works better to mash them up in a large bowl with tool something like a hand potato masher. Leaves you some larger pieces but does the job.
In Your large pot:
Put some olive oil in, enough to brown the pieces of meat on both sides. I salt and Pepper when I do this.
Brown and set aside.
I add a little more oil, and then the cloves of garlic – CHOPPED and sauté lightly.
Add Onions, sauté lightly
Then the Can of Paste.
Then add: Oregano, Red Pepper Flakes, Basil, Salt and Pepper, Bay Leaf and Sugar.
Mix it all up and sauté for about a minute or two.
Add the mashed tomatoes. And stir up.
Add the pepperoncinis – this is the secret ingredient that gives the sauce a kick.
Add about a cup of wine.
Return Meat to Sauce (Big Chunks. They will braise and actually strat to fall off the bone.)
The thing is – using fresh tomatoes means you have a LOT of water. So it takes a couple – even three plus hours to simmer it down. I do it with the top off the pot and stir every 15 minutes or so to make sure the bottom doesn’t burn. Don’t know if you have an electric or Gas stove and I have it on low.
Leaving the top off allows the house to fill with a great Smell.
I taste it periodically to make sure it doesn’t need anything. I actually salt it a bit more than most people. And sometimes, throw in another teaspoon of basil.
Over the cooking time, it is best to drink the remaining part of the wine, so that no matter how it tastes and what your guests say, you don’t really give a shit. It will taste good to YOU!
Use whatever pasta you like.
I use fresh cheese and grate it over the Pasta rather than that cardboard canned shit.
And, the sauce freezes very well.