Fresh San Marzano-New Jersey Tomato Sauce: Into a heavy pot go tomatoes from the garden (not even all that red ripe) along with a splash of water and olive oil. Cover the pot and simmer them until they collapse. Crush what’s left of them against the side of the pot with the back of a spoon to release the flesh, juice, and seeds. Add a little more olive oil and some salt. Spoon the brothy, bright, tomato sauce over cooked store-bought gnocchi. Drizzle with a little more olive oil on top, and sprinkle with some grated parmigiano-reggiano—very simple, very delicious.

 

Comments are closed.