Early Girl Tomato Sauce

Early Girl Tomato Sauce
As Bay Area gourmands like to say, it’s all about the ingredients. These dry-farmed Early Girl tomatoes are so intense and sweet, they make for an incredibly simple, utterly delicious tomato sauce. I’ve also been known to add a splash of cream at the end and turn this into Tomato Soup!

Makes: Enough to coat ½ pound spaghetti

Ingredients:
About 1 quart container of peeled Early Girl tomatoes *
1 clove garlic, minced
1 tablespoon sugar
1 tablespoon balsamic vinegar

Preparation:
1. Heat up a tablespoon of olive oil in a saucepan and add the minced garlic. Sautee to soften the garlic, making sure not to brown/burn.
2. Puree the tomatoes in a blender or food processor
3. Add the tomatoes, sugar, and balsamic vinegar to the saucepan. Let simmer until sauce thickens.

* If you are working with fresh tomatoes, remove the skins by dropping the tomatoes in boiling water for 1 minute. Remove and run under cold water. You should then be able to easily peel the tomatoes.