Sunday
Monday
Tuesday
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Friday
Saturday
lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, June 17, 2011

Fresh Tomato Pasta

Fresh Tomato PastaI first had pasta sauce made with fresh tomatoes many years back at my friend Mel's house. She had made it by hand crushing the tomatoes and C loved it. This dish is perfect if your tomato garden is flourishing. Since I have a four story house in the middle of the city with no yard, let alone garden, and I am struggling keeping three herb plants alive, fresh tomatoes should be hard to come by. Lucky for me, they aren't, since my in-laws have tons of tomatoes fresh from their garden. Even better for me, fresh tomatoes and no gardening work. C picked most of the larger chunks out and said the meal was missing meat. I thought it was fantastic.
Fresh Tomato Pasta

1 tablespoon olive oil
¼ onion, diced
½ bell pepper, diced
2 carrots, diced
2 cloves garlic, minced
½ to 1 teaspoon crushed red pepper
1 tablespoon fresh chopped basil
3 tablespoons tomato paste
5 or 6 large tomatoes, chopped
½ teaspoon salt
¼ teaspoon pepper

In a large sauté pan, heat oil over medium-high heat. Add the onion, bell pepper and carrots to the pan and sauté until soft, 3 to 5 minutes. Add the garlic and sauté for 30 seconds more. Add the red pepper, basil and tomato paste and sauté until the tomato sauce is incorporated, about 1 minute. Add the chopped tomatoes, salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, for 20 to 25 minutes. Serve over pasta.
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