Easy Tomato Sauce

Got a backlog of tomatoes?  Start with this customizable sauce recipe and add your own flare. We didn’t have fresh basil, so we added dried basil, oregano, and crushed red pepper.  We also threw in some chopped garlic before adding the tomatoes.  I particularly like this recipe because it doesn’t require you to peel or seed the tomatoes.

Pasta with Fresh Tomato Sauce from “The Minimalist” by Mark Bittman, New York Times

Salt
3 to 5 T. butter or olive oil
1.5 lbs tomatoes, roughly chopped
1 lb linguine or other long pasta
1/2 c. shredded fresh basil leaves, if desired
Freshly grated Parmesan, if desired

1. Bring a large pot of water to a boil and salt it.  Put the butter or oil in a large skillet over medium heat; when the oil is hot or the butter’s foam subsides, add the tomatoes.

2. Cook, stirring occasionally, until the tomatoes break up, about 10 minutes, adding salt and freshly ground black pepper to taste.  Meanwhile, cook the pasta until done; drain.

3. Toss together pasta and sauce, along with basil and Parmesan, if you like.  Taste and adjust the seasoning and serve.

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