This is a recipe for when you are feeling ill. —EmilyNunn
enough for one person, maybe more
1 28 oz can
Whole, peeled Italian tomatoes, preferably San Marzano
1 small handfuls
mixed herbs (basil, thyme, oregano), torn
or more, very good butter
toasted bread (optional); I prefer rye
fleur du sel, flaky sea salt
In This Recipe
Dispense entire can of tomatoes into a medium saucepan, juices and all. You can break the tomatoes up with your fingers if you'd like.
Throw in the herbs, but don't overdo it, especially with the thyme. Drop in a good plug of butter, more is better than less.
Bring to a boil then lower to a gentle simmer, until you can mash the tomatoes with a fork. Leave it chunky, and irregular though. You want neither crunchy tomatoes or mush/puree. You want tomatoes that give you something to bite into. This takes about 12 minutes of low simmer.
Have your toast ready if you're going to use it; tear most of it into the bottom of a bowl, then pour most of the tomato mixture over with a splash of cream and a sprinkling of the salt. Eat this warm and creamy and salty and a bit sweet, before the bread gets too soggy. You'll have extra sauce and toast though, and can do this twice.