I started making my quick fresh tomato sauce last night, peeling an entire head of garlic, cutting each clove in half, putting it all in a jar topped with extra virgin olive oil and storing it in the 'fridge overnight.
You can rush a garlic-oil infusion by heating the oil and garlic together and letting it sit for 30 minutes to cool on the counter. But that almost seems more complicated.
And the other benefit is when you take a few tablespoons out of the jar in your refrigerator, you can top it with a little more oil, shake and stick it back for the next time.
Fresh tomato sauce over spinach pasta
2 large, fresh tomatoes
2 Tablespoons garlic oil
30 basil leaves, stacked and cut into thin strips (chiffanade) I used a combination of green an purple leaves.
Kosher salt to taste
Parmesan cheese
Spinach pasta, cooked according to package directions
Seed and chop tomatoes and combine with oil, basil and salt. Stir and set aside at room temperature to blend, at least 1 hour but up to eight hours (Note: Do not ever refrigerate fresh tomatoes. The cold breaks down the flesh and turns the fruit mealy). Just before serving, cook pasta according to package directions. Drain. Top with tomatoes (and their juice) and Parmesan cheese.
This was a hit with Mike, Lena and I. Gregory and Niko refused to even try the fresh tomatoes, so they got some noodles with butter and leftovers from the refrigerator.
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