Summer Tomato Sauce
Working a Farmer’s Market is fantastic, especially when there are leftover tomatoes at the end of the day! Second tomatoes aren’t always the easiest to use, but if you are willing to put the work in when it comes time to cutting they are a fantastic (cheaper) option. It also means getting a variety of types, so I indulged in some research to figure out what I had and what it would work as. A quick google led me to realize that the Green Zebra would be a fantastic addition for a stew or a quinoa dish – and I was really craving some pasta. This left me with some Cherokee purple, yellow pear, and Virginia sweet all of which were perfect for the sauce I was hoping to create. All I needed was to go to my herb garden and grab a handful of basil, and figure out where the missing vidalia onion was hiding.
By allowing the pasta to finish cooking in the sauce it was able to suck up every last drop of tomato goodness, and also gave the pasta a fantastic pink shade (this trick also works with gluten free pasta!). Joe topped his with some cheese while I kept mine on the naked side, though as with any pasta dish there is no right or wrong. The only important thing is to make sure all the sauce is fully enjoyed otherwise it’s a total sauce foul!
I’m also sending this over to Franglais Kitchen – where this month’s Simple and in Season is being hosted. Also sending a HUGE thanks to Chocolates and Tomato Farm for growing and harvesting such tasty treats!