Still think tomato sauce has to be thick and super-sweet? This is a fast-cooking sauce with lots of delicious liquid that you thicken up just slightly with tangy soft Gorgonzola or other blue cheese.
Dice 2 lbs. of ripe tomatoes, making sure to reserve the juices as you cut them.
Mince 2 cloves of garlic.
Warm 2 T. olive oil in a large cast iron skillet — not too hot. Add the garlic and a dash of hot pepper flakes. Saute the garlic until it is soft and fragrant but not brown.
Add the tomatoes and raise the heat. Cook until they liquify and then lower the heat and simmer for 5 minutes. You don’t want the sauce to thicken much.
Cut 1/4 lb. of soft gorgonzola into pieces and then drop into the pan. Stir into the sauce until they dissolve completely and the sauce becomes silkenly creamy.
Season with salt and serve over pasta.