A Simple (but delicious!) tomato sauce

From CSA member Camie Hoan

When we got the bag of tomatoes during tomato season... I was very overwhelmed. A colleague overheard my convo about CSA tomato overload, and she gave me the idea of throwing it in the oven, so here is my version from her inspo! I will apologize in advance for my lack of precision on... anything!

ingredient:

1x bag-o-tomatoes (approx 2 large, 4 medium, any smalls!) I basically used the whole brown bag from CSA 3 small onions - from CSA
4 large segments (half clove) of garlic - from CSA
handful of basil - was not from CSA but could be...

olive oil- 3 glugs- hahah idk- like 1/2 cup
salt (hmm like maybe 3/4 tbsp... idk i eye these things)
sugar (hmm like maybe 1/2 tbsp... idk)
parm- for after
bag of pasta//carb of some sort//whatever edible shovel of choice is ok too

what you'll also need:

large bowl
sheet pan/ baking pan

Directions

Wash the tomatoes and basil (get your kids to help!)
Preheat oven to 380F degrees
Rough chop the tomatoes, onions, basil and garlic (I rough minced but you can also just throw in large smashed pieces) and put all in a large mixing bowl, glug in some olive oil and throw in the salt and sugar. Give it a mix so everything is coated and gleaming. Be generous with the olive oil, it should look like it just had an all day spa glow up

Place contents in the pan, spread evenly. Place in oven.

Cook pasta of choice. I went basic here with penne (its the end of the week and groceries are sparse) but I'm really curious about Cascatelli (anyone?)

Do the first stir of the tomatoes, lets say 10 minutes in, then every 5 minutes x2 there after. Then it should look something like the final photo, if not, keep cooking until it does.
Put the tomato sludge into drained pasta, mix and voila a meal is made.
You can also put this on bread or any edible shovel of choice instead of a carb. This is also great to make and save for the rest of week, should be good in fridge for 5 days in a closed container.

Ok, it's obv that i'm not a writer or a PROPER cook but I am a mom and these are delicious things your kids will eat! Good luck and godspeed.

Creamy Corn Pasta With Basil

Every year, PHCSA Coordinator Colleen Kestner looks forward to corn season specifically for this pasta. She discovered this Melissa Clark recipe a few years ago as a way to use up the mid-season bounty of corn, but now can’t wait for it every year. It satisfies the creaminess and smokiness of a carbonara but with a fresh summer twist.

Creamy Corn Pasta with Basil

by Melissa Clark for the New York Times

Serves 3-4

• 12 ounces dry orecchiette or farfalle

• 4 ounces of pancetta or bacon, diced (optional)

• 1 tablespoon olive oil, plus more for drizzling (skip if using pancetta or bacon)

• 1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)

• 2 large ears corn, shucked and kernels removed (2 cups kernels)

• ½ teaspoon ground black pepper, more for serving

• 3 tablespoons unsalted butter

• ½ cup grated Parmesan cheese, more to taste

• ⅓ cup torn basil or mint, more for garnish

• ¼ teaspoon red pepper flakes, or to taste

• Fresh lemon juice, as needed

• Fine sea salt

PREPARATION

1. Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.

2. Meanwhile, sautée pancetta or bacon until crispy, if using, then remove from pan and set aside, leaving rendered fat in pan. If not, heat oil in large sauté pan over medium heat. Add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.

3. Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It’s O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.

4. Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the pancetta (if using), the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.