Recipe Rewrite - Tomato Pan Sauce

Thanks to Jessica, I now know how to make a successful plate of Gnocchi with Tomato Sauce, but I felt like fiddling about with the recipe. As I was eating it, I noticed that because we used Grape Tomatoes, the sauce was mostly water and skins. I wanted more meat to my sauce, so I chose to use a meatier tomato. Because of their size and shape, they are both easy to peel and easy to seed.

Ingredients (serves 2):
8 Plumb (Roman?) Tomatoes
Olive Oil to coat the pan
3 Cloves Garlic, minced
Red Pepper Flake to Taste
Salt and Pepper
A handful of Basil, chiffonaded... is that how you spell it? Cut into strips.

A pot of boiling water
A bowl of ice water

With a paring knife, cut a verrryyyy shallow X in the top of each tomatoes. You don't want to get into the flesh, just pierce the skin to give it a head start to curl. Drop the tomatoes in the boiling water, and as soon as the skins start to curl, pull them out and drop them in the ice water. When they're cool enough to handle, peel the skin off. Cut the tomatoes in half and squish out the seeds and juices. Chop up the tomatoes some more.

In a saute pan (or skillet... or pot... whatever you've got around.) heat up some olive oil and shake in some Red Pepper Flake. (I hear when you cook Red Pepper Flake a little the flavor is rounder or something.) Fling in the tomatoes, sprinkle salt and pepper, toss in the garlic. Now that you've made a mess by throwing ingredients, clean the stove and let the sauce cook for about 10 minutes. You can actually cook it for however long you want - the longer you cook it, the less "fresh" or acidic it'll taste. So it's all up to you "old fashioned" you'd like your sauce to taste. Throw in the Basil RIGHT before you serve. If you put it in too soon, it'll wilt and lose flavor. If you want to "mount the sauce," (I'm going quotes crazy today, sorry), toss in some buttah and discuss how Rhode Island is neither a road nor and island.