7 medium tomatoes
1 tsp chopped garlic
1/2 Tbsp butter
1Tbsp evoo (extra virgin olive oil)
1/2 tsp basil
salt & freshly ground pepper
cayenne pepper - optional
Chives for garnish
Remove the core at the top of the tomato and cut an X on the bottom. Boil enough water to almost cover the tomatoes and put them into the boiling water on their bottoms. Let them boil for about five minutes or until the skin loosens. Turn them onto their tops half way through the heating. Remove to a plate and let cool for a few minutes. Working from the bottom pull the skin at the X away from the tomatoes in four places.
Turn the tomato onto its bottom and pull the skin all the way from the tomato. Discard the skin and you’re finished! Now cut the tomatoes into quarters, remove the seeds and cut the tomatoes into one inch cubes. You will want to do this on a large plate so that you don’t lose the liquid. Put a saucepan over low heat while you chop the onion finely. Put the evoo and butter into the heated saucepan, add the onion and sweat it until it’s translucent then add the garlic. As soon as you can smell the garlic add the chopped tomato, its liquid, the basil and salt & pepper. Allow to boil for about thirty minutes until the tomato softens and breaks down.
If you have a stick/immersion blender use it to blend the tomatoes until smooth, otherwise transfer the mixture to a regular blender or a kitchen machine and blend until smooth. Check the seasoning before serving and add some chopped chives. Can be served cold or hot.
Serves at least four