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Author Notes: This is a recipe for when you are feeling ill. —EmilyNunn
Makes: enough for one person, maybe more
1 28 oz can
Whole, peeled Italian tomatoes, preferably San Marzano
handfuls mixed herbs (basil, thyme, oregano), torn
tablespoon or more, very good butter
pieces toasted bread (optional); I prefer rye
fleur du sel, flaky sea salt
- 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.
- Take a long nap and forget your worries, for now.