Our garden is flourishing this year and we picked about 20 tomatoes today! It is a mix between beefsteak and heirloom. I need some help on this one. I would like to make a red sauce for pasta and I have never made this with fresh tomatoes so if anyone out there has any ideas help would be appreciated!
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Here is a recipe I have used several times and it is GOOD - especially with fresh Home Grown Tomatoes (There is nothing in this world that money can't buy except True Love and Home Grown tomatoes!)
Pasta – Summer Tomato Sauce
A fresh, uncooked sauce like this is the favorite way to serve
glorious summertime tomatoes in Italy.
Black olives, garlic and basil provide the perfect accents.
This must have been the original tomato sauce for pasta!
6 each ripe plum (roma) tomatoes, cut into ¼” dice
½ cup coarsely chopped pitted black olives
3 each scallions (2” of green left on), cut in thin diagonal strips
1 each clove of garlic, finely minced (or 3 or 4!!!)
To taste salt
To taste pepper
8 each whole fresh basil leaves, slivered (Chiffonade?)
¼ cup olive oil
½ pound shaped pasta (penne, ziti or fusilli), cooked al dente
In a large bowl, combine the tomatoes, olives, scallions, garlic, salt, pepper and slivered basil. Gently toss in the olive oil. Let rest, covered, for at least 2 hours for flavors to develop.
To serve, toss the cooked pasta into the prepared sauce and serve at room temperature.
Serves 4 to 6 – but they better be light eaters! Double for 1 pound of pasta.
Note: we use LOTS of garlic and had it recently with Kalamata Olives - delicious!
Looks like I have cooking project for this weekend!
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