It’s Time to Use those Fresh Tomatoes in Pasta Sauce
Last time I told you how to preserve fresh tomatoes for pasta sauce. Now here it is, a heavenly pasta sauce recipe with garden fresh organic tomatoes. It’s a quickly cooked light pasta sauce that celebrates the flavor of the tomatoes. If tomatoes aren’t in season use canned (or your own fresh frozen), because commercial hot-house tomatoes don’t cut it.
2 cups fresh tomatoes, seeded, peeled and chopped
2 Tablespoons extra virgin olive oil
4 cloves garlic, chopped fine
1 small bunch flat-leaf Italian Parsley, washed and dried, chopped medium (about 1/2 cup)
1/2 teaspoon oregano, dried
1-2 dried hot peppers (optional)
salt & pepper
freshly grated Romano or Parmesean cheese (optional)
Chop the tomatoes and set aside. Wash and dry the parsley, so there are no drops of water clinging or it will pop and splatter in the oil, then chop; it’s fine to include the stems if they are tender. Set aside about 1-2 tablespoons of the chopped leaves to add near the end of cooking. Chop the garlic so it’s ready when the oil is just heated.
Heat a large frying pan on medium heat for a minute. Add the olive oil, heat it for a few seconds and then add the garlic. It should sizzle gently for half a minute and not color. Give it a shake or stir. Add the first batch of parsley stems and leaves (stand back if it wasn’t dry, it’ll pop and splatter) and saute for half a minute.
Add the chopped tomatoes and dried hot peppers. Fresh tomatoes will release their liquid and get juicy in a few minutes; adjust the heat so they simmer. Crush the dried oregano between the palms of your hands to release it’s fragrance before adding to the tomatoes. When the tomatoes are cooked and soft, in about 10 minutes, taste for seasoning. Add salt and pepper, but go easy because you’ll want to taste test again after the pasta and cheese are tossed in.