Friday, May 31, 2013

15? Minute Fresh Tomato Sauce

Here in Southern California the first summer heirloom tomatoes are lining the tables at the farmer's market. For me, it's hard to imagine using canned tomatoes for something during tomato season. So to use the freshest ingredients for our homemade pasta, I searched recipes from the internet for pasta sauce I could make from the freshest tomatoes.

I found this sauce to be delicious, it took a bit longer than 15 minutes, but do you know what is a great way to relieve a week of stress? Squeezing the seeds and juice out of warm tomatoes right into the sink with your bare hands.  How rewarding! Joey didn't love the sauce at all--he found it boring, he found it "tomatoey".  Pity. If you don't like tomatoes like my husband, then you should not make this sauce. If you do--try it tonight and use red & yellow tomatoes to make this pretty orange color!

We had this sauce on top of our previously frozen fresh homemade pasta. The pasta comes out of the freezer without defrosting and is ready in 3-4 minutes. It still tastes better than dried pasta but closer to store-bought fresh pasta out of the freezer.

slightly adapted from here.

2 lbs + tomatoes of any kind
2 cloves garlic, finely chopped
5 leaves basil, chopped
2 t olive oil
1 t salt + more to taste 1 t pizza or Italian spices
dash of white balsamic vinegar (optional)
pasta & cheese for serving

1. Boil a large pot of water
2. Score an X on tomato bottoms. Add tomatoes to the water, cook for 2 minutes, remove with a pasta spoon and let sit in a bowl 5 minutes to cool.
3. Peel the tomatoes and discard the peels.  Squeeze the extra juice and seeds into the sink. Really get your hands dirty
4. Toss pulp with salt and spices in a bowl
5. Heat oil in a large saute pan, add garlic and cook for 30 seconds
6. Add the tomatoes and cook 2 minutes. Strain the pulp into a bowl and let the juices boil 2-3 minutes until thickened.
7. Puree the pulp with a hand blender and add it back in
8. Salt to taste, heat till heated through, serve over pasta with a little cheese and basil sprinkled on top