Hi all! Apologies for the lack of posts for the last couple weeks. Between gearing up for back to school (I’m so sad they’re back in! Miss them!) and Labor Day festivities (plus some life sadness that you don’t need to hear about) I’ve had a hard time putting words down on ‘paper’… But my guess is you’ve been as swamped as I have so I’m not stressing too much. And! as my gift to you, here’s my favorite summer tomato recipe, it’s my ‘sorta no cook Tomato Sauce’. Use it before the garden tomatoes are gone. And my weird little trick on this sauce is that while it’s mostly raw, you cook down the tomato juice so that it covers and clings to the pasta. Best trick ever and it adds zero time to the process while deepening the tomato flavor.
So here is the finished product in all it’s glory. And if you follow me on instagram you can also see the only artichoke I was able to grow in the background Yes. It was good.
Impressive knife work, right? And I should do a ‘where’s waldo’ contest with all my photos, but you have to spot the wine glass…
Ready to simmer and all chopped up.
Sorta No Cook Tomato Sauce
- Drizzle Olive Oil
- Handful Basil or Parsley (I used Parsley because my basil wasn't great this year.)
- 6 to 8 Garden Tomatoes (yours or the farm stand)
- 2 Cloves of Garlic
- Drizzle Red Wine Vinegar (Do this to taste. It's all about what acidity you like.)
- Hearty Pinch of Salt
- Hearty Grind of Pepper
- Pasta of your choice
|Put a large pot of salted water on to boil and add the pasta when it's rolling.|
|Chop your tomatoes into bite sized pieces and drop them into some kind of bowl so the juice collects. I don't remove the skins, but you can if you would like to (dip them for 5 seconds in boiling water and they'll slide off easily). As the juices collect, pour them into a waiting skillet on your stovetop. You want to simmer this slowly.|
|Chop your garlic and add it to the bowl. No one wants a big chunk of garlic so make sure it's super fine.|
|Chop your basil or parsley and toss it in.|
|Add the rest of your ingredients to taste. This is the bulk of your sauce, but the juice is going to keep coming out. Keep pouring it into that skillet until your pasta is done.|
|Add the skillet juice to the main bowl of sauce once your pasta is cooked and drained.|
|Plate it up. Add more cheese than you think you can handle and dive in. It's summer on a plate!|
And I had to add this so you could see our Labor Day adventures. What’s a weekend in the country without a bonfire and some grilled chicken?
So as always, thanks for checking out Extravagant Gardens and when you try this recipe, let me know what you think.