Yellow Tomato Sauce - tomatoes

Method

• Bring a medium pot of water to a boil and salt the water generously.
• Prepare an ice bath for the tomatoes by filling a medium bowl with cold water and some ice cubes.
• Use a slotted spoon to plunge the tomatoes into the boiling water for about 1 to 2 minutes.
• The skin should show evidence of peeling away from the flesh of the tomatoes.
• Remove them from the water and plunge them into the ice bath.
• Allow the tomatoes to sit in the cool water so they stop cooking.
• In a medium skillet, heat a tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes.
• Season with salt and pepper.
• Add the oregano and sugar.
• Stir to blend.
• Allow to cook, over low heat, until the shallots and garlic become tender and translucent.
• Meanwhile, remove the tomatoes from the ice bath, peel off and discard the skin from each.
• Place them on a flat surface, quarter them and scoop out the seeds and "jelly" from each piece.
• Gather all the seeds in a strainer and push through the liquid that naturally surrounds the seeds.
• Discard the seeds.
• Reserve the liquid and tomato flesh.
• Add the tomato and liquid to the shallot mixture and stir in about 1 tablespoon of salt and 1 teaspoon ground pepper.
• Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 8 to 10 minutes.
• Add the water and simmer for 15 to 20 minutes.
• If there are still some hard pieces, add a little more water and cook for a few more minutes.
• Taste for seasoning.
• In a large pot, bring 6 quarts of water to a rolling boil.
• Add a generous amount of salt.
• The pasta water should taste like sea water.
• Add the pasta to the pot and stir so none of the pieces stick to the bottom as they cook.
• Cook the pasta until "al dente", chewy but not hard or raw tasting, 8 to 10 minutes, and drain the pasta in a colander until the sauce is finished.
• Reserve a little of the pasta cooking liquid in case you need it later.
• Put the tomato sauce in the blender and puree until smooth.
• Slowly add the vinegar through the top of the blender as the sauce is blending.
• Next, pour the remaining olive oil through the top in a slow, steady stream.
• Blend in another cup of water then remove the sauce from the blender and taste for seasoning.
• Pour most of the sauce into a large skillet and add the pasta.
• Toss to blend with a wooden spoon.
• If the sauce is too thick, add some of the pasta liquid to thin it out.
• Taste for seasoning.
• Add the basil leaves and sprinkle with cheese, if desired.