and again.
and again.
This week at Plato's Harvest Organic Farm
our share had 10 pounds of tomatoes!! 10 pounds.. this is NOT a typo :) this is in addition to the pick your own varieties of salsa & cherry tomatoes :)
did I mention that just LOVE tomatoes?
We also got to pick more string beans
I pondered over what to make for dinner last night, then it hit me like a brick.... I just HAD to make
Fresh tomato sauce
**** you need to use good quality, fresh tomatoes... all of the flavor in this recipe is based on simple, flavorful ingredients.... if you don't have them growing in your yard, find a
Local Farmer's Market
You'll be supporting your local farms & farmers & I PROMISE you you will have the best tasting pasta dish on your table tonight*****
I used 3, maybe 4 tomatoes
2 garlic cloves
4 scallions
a healthy grating of parmesan
A few tablespoons of extra virgin olive oil
a handful of basil leaves
season with salt & pepper
and Presto!
I like to add the cubed mozzarella right at the end on top of the pasta, but that's just me, feel free to mix it all in if you please :)
This could not have been simpler or more delicious.
I made a batch of fresh pasta to go along with this. That's a WHOLE other story... but one I will get to, I promise
Since Ryan doesn't really like tomatoes ( gasp) I also made a simple white sauce with parmesan for him. I put a little bit of the white sauce on my pasta with the tomato sauce.
This was heavenly. So much in fact, that I just had leftovers for breakfast :)
4 comments:
What a brilliant way to do it!! Compare this to cooking about 40 or 50 tomatoes for an hour. letting them cool. 45 minutes of running them through the mill to separate the skins. Straining the liquid from the sauce. Putting back on the stove and cooking for a few hours with herbs, onions, etc!!! 6 hours later I had what looked surprisingly similar to your lovely 5-minute sauce!!
thank you!
I make sauce that way as well..(especially if I'm making it for the freezer or to can) except I blanche the skins off of the tomatoes first. (I hate cleaning the sieve) ...
Both yummy sauces but with totally different flavors :)
Sounds so easy! Do you use the entire tomato, skin and all? Do you heat it before you store it? Do I need to put it through a sieve as barefootgirl stated? Thank you so much.
It is easy :)
The particular sauce, I use the whole tomato ( minus the core).. I only made enough for one meal, so no, I did not heat it.. I tossed the hot pasta with it over heat, so that warmed it up..
If you wanted to store it, I would say that there is no need to warm it, just put it in a mason jar & refrigerate!
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