FIVE-MINUTE BRANDYWINE TOMATO SAUCE

"You could substitute any beefsteak heirloom with equally rich flavors, such as Mortgage Lifter or Georgia Streak. Whip out the sauce for fresh pasta or grilled fish, meats or vegetables."

1/4 cup extra-virgin olive oil
2 1/2 pounds very ripe Brandywine tomatoes, quartered
3 cloves garlic, thinly sliced
2 teaspoons red pepper flakes
1 teaspoon sugar
Pinch of sea salt
1 tablespoon chopped fresh basil
Salt and freshly ground pepper to taste

In a large nonreactive pot, heat the olive oil over high heat. Add the tomatoes and stir until heated through and well coated with oil, 3 to 4 minutes.

Add the garlic, red pepper flakes, sugar and sea salt. Bring to a boil, then reduce the heat to medium and cook for 5 minutes, stirring occasionally.

Stir in the basil and remove from the heat. Let cool slightly. In a food mill, blender or food processor, puree the tomato mixture. Season with salt and pepper.

Store in the refrigerator in a sealed plastic container for up to 1 week or freeze in a sealed plastic bag or plastic container for up to 2 months.

Makes 4 cups
From: John Besh of Restaurant August in New Orleans.
Source: The Heirloom Tomato Cookbook