Tuesday, September 14, 2010

Tomato Garden

 This has been a fabulous year for tomatoes here in the northeast, as opposed to last summers dismal season, where we all battled  the blight of 2009 here. Plenty of hot steamy days this year and little rain from the heavens really filled my baskets with a plethora of heirlooms, romas, San Marzano and beefsteak tomatoes. 

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!