Tuesday, September 4, 2012
But sometimes, I want a fresh tomato sauce, or I don't want to open a can of crushed tomatoes. I've got slicing tomatoes sitting right in front of me, I know I won't eat them all before they go off, and I just want some pasta. So this is what I do.
I take 2-3 slicing tomatoes (or about eight romas) and chop them up. I saute some garlic in olive oil over medium heat, add the tomatoes, and whatever other herbs I deem fitting (usually a mix of oregano and basil, or sometimes a cube of homemade pesto--in the picture here I used a lot of fresh basil). As this is cooking, I start the pasta.
I let it cook until most of the liquid has evaporated (I stir it a lot). I drain the pasta, put the pasta back into the pan, and add the sauce, stirring to coat it thoroughly.
I don't skin the tomatoes before I chop them or throw them in; if the skins in the quick sauce bug you, you can blanch them for a minute, dip them in cold water, and slide the skins off.
I'm trying hard not to eat too much pasta but dang--tomatoes make it soooo tempting.