Mmm where to begin. I love tomatoes, so back in April I planted seven plants that take up more than half of the garden plot that I have down in Battery Park. They're probably seven and half feet tall now, and I've been getting a bounty of tomatoes for the last couple of weeks. (Bounty in Manhattan terms. Probably totally pathetic to someone who has a real backyard garden.) Red sauce is the perfect solution for not so perfect tomatoes. The trick is to peel the tomatoes, that part is not that simple, but everything else is pretty basic. Afterwards, it's the most rewarding and delicious pasta sauce ever. Really. Ever. In the history of cooks everywhere.
HOW TO:
Peel many tomatoes, the more the merrier. Season and sear the pork cheeks. Remove them from the pot and throw in equal amounts of chopped garlic and onion. Sauté until soft and clear. Add the tomatoes and cook until slightly saucy. Throw in the pork cheeks and some basil leaves. This time I also had some Parmigiano-Reggiano rind, so that went in too. Cook for hours and hours until the pork cheeks have completely broken apart. Serve with fresh tagliatelle.
