Pasta Puttanesca

Despite its sketchy start and simplicity in ingredients, this sauce should be a staple in any home.  Great to make when the first sign of red tomatoes are coming off the vine.  The ones I used were not quite juicy enough to can, so I'll wait a few more weeks to start putting tomatoes in jars. 

• 1 LBS of Roma Tomatoes (or whatever tomatoes you have)
• 5 cloves of garlic
• 1/4 cup EVOO
• 3/4 cup red wine
• 1 TBS anchovy paste (optional and can be left out if feeding vegetarians and vegans)
• 1/2 cup pitted black olives
• 1 TBS capers
• 1/4 fresh chopped basil

Bring a large pot half full of water to a boil.  When at a full boil, add in all the tomatoes and allow to remain in the boiling water for no more than four minutes.  This is just long enough to loosen the skins.  Dump all the tomatoes into the kitchen sink with cold running water.  Put the pot at the side of the sink and begin peeling the tomatoes and placing them in the pot.  Skins can be composted.  You'll quickly find a rhythm to peeling and the skins should slide right off, but you'll want to keep a pairing knife handy for those yucky spots.  Once all the tomatoes are skinned and in the pot, add in the garlic, EVOO, red wine and a little S&P.  Bring to a full boil and then turn down to a simmer and let simmer for four hours.  Stir every once in a while to ensure the bottom does not burn, but you don't need to babysit it.  Add the anchovy paste, olives and capers.  Allow to simmer for another half an hour.  Right before ready to serve add in the fresh basil and cook long enough to incorporate the flavours, but not over cook the basil.  Serve over your favour noodles and serve extra on the table in a mini pitcher or gravy boat.  It is easy to see why Italians call tomato sauce "gravy."