Seriously, have you ever seen a more gorgeous display of tomatoes? Well, ok ~ you might have ~ but these beauties, photographed with my son's iphone on my dining room table are not only stunning but inspiring. I knew I had to do something wonderful with them before they lost their freshness.I am about to make a bruschetta of sorts ~ mine will be sans bread and cheesed and served as a condiment for a salad with cucumbers and fresh corn later tonight ~ but I just made my very first homemade tomato sauce of my own design and it is amazing! I seriously think I should bottle it...
Tomato sauce comes in a wide variety of flavors, and as a vegan, you need to beware of touches or cream, parmesan or anchovy that sneak into the pan. If you try this, you'll be both safe and happy!
Here's what you need:
1 (overflowing) pint (maybe 8) Jersey or medium-sized beefsteak tomatoes
3 cloves, garlic, minced
3 TBSP + 1 TBSP Extra Virgin Olive Oil
1 1/2 TBSP salt
1 TBSP sugar
2 TBSP balsamic vinegar
1 6 oz. can, tomato paste
3 large basil leaves, finely chopped
In a large stock pot, add the 3 TBSP olive oil and minced garlic and sautee until the garlic starts to brown.
Then increase the heat to high and add your tomatoes, chopped but not too fine a dice, with peel, seeds and all (ok, stems removed). Once they start to break down and the liquid increases, add the salt, sugar and balsamic. As the sauce starts to thicken, low the heat to medium, and add the tomato paste and basil, stirring until well combined. After a few minutes, or when the sauce really starts to bubble and pop, add the remaining TBSP of olive oil and reduce to a simmer. Then pour over fresh pasta with a little more basil or remove to cool. I'll be freezing mine for a chilly winter evening.
I was out with two of my best friends the other night and I had a delicious homemade pasta (made without egg!) with roasted cherry tomatoes and pine nuts in garlic and oil. You should know that a) I nearly never order pasta and b) I finished it. All by myself.
What do you like to do with tomatoes?
