Have you ever peeled a tomato? Well, it freaking sucks. However, this recipe recommended scoring an X in the bottom of the tomato, blanching it for ten seconds, and cooling it in an ice bath before peeling. It worked! It’s the best thing I’ve learned since I learned how to peel a red pepper (roast until charred and put in a brown paper bag for ten minutes before peeling).
This pasta sauce is one of many recipes in the August Gourmet that lets the tomatoes speak for themselves. And Greensboro people watch out — we are totally making vodka-spiked cherry tomatoes for Jamey’s going away party, because, according to Gourmet magazine, “The whole point of this time of year, really, is to eat as many ripe tomatoes as possible.”