tomatoes,tomatoes
It’s nearly time to stop getting tomatoes out of the garden or getting marvelous full bushels of plum tomatoes for canning at the farmers market. I cannot bear the thought of no longer grabbing a small basket of cherry tomatoes from the garden making a quick, sweet intense sauce for pasta, vegetables or even chicken or fish.
I created this recipe one night coming home starving and craving something elementally tomato and this is what I came up with. I am hoping to try a version of this in the winter with decent store bought plum tomatoes in the dead of winter. The house smells so good while this is cooking. Like my nana’s basement during tomato canning season.
Cherry Tomato Sauce
A pint of cherry tomatoes, preferably fresh picked from the garden, rinsed and dried
1 tablespoon of olive oil, extra virgin
½ to ¾ cup of water
1 large clove of garlic chopped
Crushed red pepper to taste
A handful of fresh basil leaves, torn
Salt to taste
1. Heat a heavy bottomed stainless steel 9 inch frying pan over medium heat.
2. Add oil and heat until it just starts to swirl.
3. Add tomatoes in one layer and one layer only. Save any extras for a salad or something. This is crucial. The tomatoes should just fit in the pan a little close together but not bunching up on the sides.
4. Walk away and wait for the smell to hit you in another room or turn on the water for ½ lb of pasta. Let simmer for about 10 to 15 minutes.
5. When the tomatoes start to burst, smash them with a fork and stir to scrape off carmelized tomato from the sides of the pan.
6. Add garlic. Lower to medium low and stay in the kitchen to stir often. Start cooking your pasta if that is your vehicle of choice. Simmer until garlic softens, 10 minutes.
7. Add basil and simmer another 5 minutes
8. Add salt and pepper to taste.
9. Optional: add another tablespoon of olive oil for flavor.
10. Share with a loved one.
I created this recipe one night coming home starving and craving something elementally tomato and this is what I came up with. I am hoping to try a version of this in the winter with decent store bought plum tomatoes in the dead of winter. The house smells so good while this is cooking. Like my nana’s basement during tomato canning season.
Cherry Tomato Sauce
A pint of cherry tomatoes, preferably fresh picked from the garden, rinsed and dried
1 tablespoon of olive oil, extra virgin
½ to ¾ cup of water
1 large clove of garlic chopped
Crushed red pepper to taste
A handful of fresh basil leaves, torn
Salt to taste
1. Heat a heavy bottomed stainless steel 9 inch frying pan over medium heat.
2. Add oil and heat until it just starts to swirl.
3. Add tomatoes in one layer and one layer only. Save any extras for a salad or something. This is crucial. The tomatoes should just fit in the pan a little close together but not bunching up on the sides.
4. Walk away and wait for the smell to hit you in another room or turn on the water for ½ lb of pasta. Let simmer for about 10 to 15 minutes.
5. When the tomatoes start to burst, smash them with a fork and stir to scrape off carmelized tomato from the sides of the pan.
6. Add garlic. Lower to medium low and stay in the kitchen to stir often. Start cooking your pasta if that is your vehicle of choice. Simmer until garlic softens, 10 minutes.
7. Add basil and simmer another 5 minutes
8. Add salt and pepper to taste.
9. Optional: add another tablespoon of olive oil for flavor.
10. Share with a loved one.
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