Fresh Tomato Pasta

I 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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