Who knew there was a Swiss Army Knife of tomato sauces?
4 medium tomatoes
1 clove garlic, crushed
1/4 cup white wine (can be a pilsner beer, water, or even broth)
Red pepper, to taste
Salt, to taste
Let's get Cooking...
Bring a pot of water to a boil. While water is heating, use a paring knife to cut an 'x' in the top of each tomato.
Put the tomatoes in the boiling water for 20-30 seconds. Pull them out using a slotted spoon, and immediately put them in the ice bath to chill.
Peel the tomatoes. Cut them in quarters and remove the seeds, then thinly slice.
Add oil to a pan on medium-high heat. Add garlic to the oil and sauté until fragrant. Add a 1/4 cup of white wine, beer, water, or broth. Add the tomatoes and cook until reduced and tomatoes have melted, about 10 minutes. Salt to taste.