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This is one of my favorite summer dishes because it doesn't work unless you use the best tomatoes in season -- either homegrown or those sold at a fresh market that were grown locally. I use Creole tomatoes. This sauce isn't cooked but boy, when you pour it over hot pasta and mix it up, it is divine. If I plan to refrigerate it before using, I follow the directions explicitly and add only the 1 tablespoon of olive oil until ready to serve, as it will congeal when chilled. But if we're going to use it that night, I go ahead and add all the olive oil to the diced tomatoes.
Fresh Summer Tomato Sauce
Makes 2 cups. Recipe from The New Basics Cookbook.
2 large ripe tomatoes, preferably vine-ripened [I use 3 large]
4 Tablespoons extra-virgin olive oil, divided
1/4 cup chopped fresh basil leaves
1/4 cup chopped green onions
1 Tablespoon chopped fresh oregano leaves [OR about 1/2 teaspoon dried]
2 cloves garlic, minced
1/4 teaspoon Kosher salt
Freshly ground black pepper, to taste
Freshly grated Parmesan or Romano cheese, for garnish
Cooked pasta to serve it over (use the imported stuff for this!)
1. Bring a saucepan of water to a boil and blanch the tomatoes in the water for 30 seconds. Then plunge the tomatoes into cold water (to stop the cooking). Drain the tomatoes and peel them.
2. Remove the cores and cut the tomatoes in half. Remove as many seeds as possible and drain off the juices. Dice the tomato pulp.
3. Combine the diced tomatoes with 1 Tablespoon of the olive oil in a mixing bowl. Add all the remaining ingredients, except the Parmesan, and toss to blend. (If not using the same day, cover, and refrigerate. Bring to room temperature before tossing with the pasta.)
4. To serve, add the remaining 3 tablespoons olive oil and toss with hot pasta. Sprinkle with grated Parmesan or Romano.
This is a good meatless main dish or it will work as a side dish too along grilled meat. It tastes like summer!!
Recipe note: This sauce is to be found all through central Italy in the warm summer months; it is usually made in the morning and allowed to ripen at room temperature all day in a covered bowl.
Note from me: Let this sit on the counter at room temperature for at least one hour to let all the flavors blend.
Fresh Summer Tomato Sauce
Makes 2 cups. Recipe from The New Basics Cookbook.
2 large ripe tomatoes, preferably vine-ripened [I use 3 large]
4 Tablespoons extra-virgin olive oil, divided
1/4 cup chopped fresh basil leaves
1/4 cup chopped green onions
1 Tablespoon chopped fresh oregano leaves [OR about 1/2 teaspoon dried]
2 cloves garlic, minced
1/4 teaspoon Kosher salt
Freshly ground black pepper, to taste
Freshly grated Parmesan or Romano cheese, for garnish
Cooked pasta to serve it over (use the imported stuff for this!)
1. Bring a saucepan of water to a boil and blanch the tomatoes in the water for 30 seconds. Then plunge the tomatoes into cold water (to stop the cooking). Drain the tomatoes and peel them.
2. Remove the cores and cut the tomatoes in half. Remove as many seeds as possible and drain off the juices. Dice the tomato pulp.
3. Combine the diced tomatoes with 1 Tablespoon of the olive oil in a mixing bowl. Add all the remaining ingredients, except the Parmesan, and toss to blend. (If not using the same day, cover, and refrigerate. Bring to room temperature before tossing with the pasta.)
4. To serve, add the remaining 3 tablespoons olive oil and toss with hot pasta. Sprinkle with grated Parmesan or Romano.
This is a good meatless main dish or it will work as a side dish too along grilled meat. It tastes like summer!!
Recipe note: This sauce is to be found all through central Italy in the warm summer months; it is usually made in the morning and allowed to ripen at room temperature all day in a covered bowl.
Note from me: Let this sit on the counter at room temperature for at least one hour to let all the flavors blend.
