I have canned more jars of tomato sauce than I can remember in years past. But it will be so great cooking this winter and remembering back on this hot summer and just how luscious these fruits were right off the vine. In my tomato patch now there only remains the green unripened tomatoes, so next week I see a lot of Nana's piccalilli being made here.
But for those that still have a counter covered with red tomatoes here's a very simple and quick recipe that's pretty delicious to prepare. Even better it only requires one pot!
Serve this with homemade bread and a big garden salad and you're good to go.
Tomato Garden Pasta
4 TBLS olive oil
2 TBLS tomato paste
2 garlic cloves, minced
2 pounds fresh tomatoes about 8 medium tomatoes
1/2 pound angel hair pasta
2 1/2 cups hot water
3 TBLS fresh basil, minced
parmesan cheese, grated
sea salt and pepper to taste
In a large saucepan heat pan add olive oil then add paste and brown for about 3 minutes, stirring. Add garlic, saute for another minute then cut tomatoes in half and take core out, place cut side down on medium heat with lid on for about 5 minutes. Use tongs to remove skins (they should slip right off) and discard them, add salt and pepper. Add uncooked pasta and hot water put lid on and cook 10 minutes or until pasta is just al dente. A good sprinkling of cheese and serve!
2 pounds fresh tomatoes about 8 medium tomatoes
1/2 pound angel hair pasta
2 1/2 cups hot water
3 TBLS fresh basil, minced
parmesan cheese, grated
sea salt and pepper to taste
In a large saucepan heat pan add olive oil then add paste and brown for about 3 minutes, stirring. Add garlic, saute for another minute then cut tomatoes in half and take core out, place cut side down on medium heat with lid on for about 5 minutes. Use tongs to remove skins (they should slip right off) and discard them, add salt and pepper. Add uncooked pasta and hot water put lid on and cook 10 minutes or until pasta is just al dente. A good sprinkling of cheese and serve!
