Peak farmers market tomatoes make us happy.
and slice each clove in half, widthwise, so you get a bunch of little garlic shards. Is shards a bad word? Yeah. Okay. Garlic splinters. No. That’s worse. Garlic...fragments? I guess that’ll do. Throw your garlic fragments into the oil, and cook them until the outsides brown and the insides soften. This should take around six minutes.
You’ll also notice that we’re not peeling these tomatoes. That might not be kosher in the eyes of some Italian chefs, but for the purpose of this sauce, it’s 100 percent all right. Dump the chopped tomatoes into the Dutch oven and turn the heat to medium-low. Stir the tomatoes, so they get covered in the olive oil and mixed with the garlic fragments. Use the back of your spoon to mash the tomatoes slightly.Hmmmm. That’s interesting: There’s a ton of liquid in the Dutch oven now.
. Hell, make three more batches. Buy all the tomatoes at the market. Buy the farm. Make farmers market tomato sauce for weeks, until you get fired from your job, because you don’t go there anymore.
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