I made this about a month and change ago, when tomatoes were coming in something fierce, and I was getting a million in my farmshare. It was almost necessary, after I attended my farmshare's Tomato Festival, and came home with, oh, five more pounds of heirloom tomatoes. In my defense, how can you say no to such a pretty face? YOU CAN'T.
I searched high and low through my cookbooks. Shockingly, almost none had a recipe. What's up with that? Shouldn't every self respecting non-specific cookbook have a recipe for something this basic, that is this much of a staple in kitchens?
Anydoodle, I took to the Internets, where I found this recipe on Smitten Kitchen, followed it to a recipe from Lidia, and then took Giada's advice to add butter when I served it. Ultimately, what follows is rough, and a combination of the recipes I found online, and what I had in my farmshare. I call it country style because I opted not to blend it; I like a slightly chunky sauce and thought it looked prettier that way because I'd used some colorful heirlooms. I also did not use very many plum tomatoes - I just used what I had. All in all? Totally delicious. I recommend adding some butter to make it richer; the freshness of the tomatoes makes it very bright. You don't need to; it's pretty darn tasty on its own.
Recipe below:
