Massimo quarters over-ripe tomatoes, blanches them in boiling water for 2-3 minutes and then plops them into ice water until cool enough to peel. Next, he scoops out the bulk of the seeds, coarsely chops up the tomatoes, adding pieces of hand-torn fresh basil and chopped onion to the mixture. Everything is puréed in the food processor until “what you’ve got,” says Massimo, “is beautiful, homemade tomato sauce.” For dramatic effect, Massimo likes to pour or spoon a little pool of tomato sauce right under freshly cooked fish with some capers or cured black olives for garnish.

 

Another Massimo suggestion: drizzle a little of the sauce over warm goat cheese on a baguette that’s been brushed with olive oil and toasted.

 

Makes you think twice about retiring past peak tomatoes, doesn’t it?