This recipe is incredibly simple, quick and delicious – especially this time of year when locally grown and homegrown tomatoes are available. I used to think making tomato sauce from scratch was a difficult or time-consuming task until I actually tried it. Once you briefly boil the tomatoes the skin peels right off, and then the rest of this delicious meal is a cinch. Even my girls, who normally don’t go for tomatoes or prosciutto, scarf this dinner down as fast as they can. And in case you haven’t heard tomatoes are technically a fruit so we like to serve this dish with a side of veggies such as lightly sautéed summer squash.
- Set a large pot of water over high heat.
- Dice the onion and proscuitto.
- Once the water starts boiling add the tomatoes, 2 or 3 at a time, for about 1 minute each. Remove tomatoes with a slotted spoon and let them cool on a large cutting board. Add your dry pasta to the same pot of boiling water to cook following directions on package for timing.
- Heat a large sauté pan over medium-high and add the olive oil.
- Once the oil heats up, add the diced proscuitto, onion, and red pepper flakes. Cook for 3 – 4 minutes.
- Meanwhile peel, seed and chop the tomatoes. With a dull knife score the skin on each tomato and then peel it right off. Cut the tomatoes in half lengthwise and gently squeeze each one over a bowl to get the seeds out. It is okay if there are still a few seeds left in there. Cut out top of core/stem. Roughly chop into pieces and add to the onion/proscuitto mixture.
- Cook and mash tomato mixture with the back of a wooden spoon (or potato masher) until slightly thickened, about 8 – 10 minutes.
- Pour sauce over well-drained pasta, garnish with Parmesan and/or fresh basil, and voila! A delicious and very quick “real food” meal.