I am posting this again , a copy from last year, but I was late in the season with this one . We are now in the middle of Tomato season and I hope you will give this a try ; it is so simple yet full of amazing flavour, a recipe I will make may times before the season is over, hope you enjoy it as much as I do 🙂 This is the taste of Summer…
and , it is very fast, simple and so delicious!
It is best with cherry tomatoes , although I’m sure it would taste just as good with any type, it just wouldn’t look as nice 😉
It is especially lovely with a combination of colors!
Fresh Tomato Sauce : Courtesy of the Calgary Herald & my Sister Marlene 🙂
Makes: 4-5 servings Prep. time: Less than 30 minutes
3 tbsp (45 mL) extra-virgin olive oil
3 large cloves garlic, sliced as thinly as possible
2 lb (907 g) cherry tomatoes, rinsed and halved
1 cup (250 mL) loosely packed fresh basil leaves (from about 1 small bunch), very thinly sliced
1 lb (454 g) pasta Parmesan cheese to taste ( I didn’t use this much cheese just added it to taste)
In an 11-in. (28-cm) sauté pan, heat oil and garlic over medium low heat, stirring occasionally, until garlic is softened but not browned, about 5 minutes.
Add tomatoes and salt and pepper to taste. Toss gently to coat, then raise the heat to medium. Simmer, stirring occasionally and adjusting the heat to maintain a lively but not too vigorous simmer, until tomatoes are reduced to a thick, pulpy sauce, 15-20 minutes.
Remove from heat. Sprinkle on the basil and stir to combine.
Cook pasta in boiling, salted water, during last 10 minutes ( depending on the pasta you decide to use) of sauce simmering. Drain well. Taste the sauce and adjust seasonings. Toss the pasta with 3/4 of the sauce and divide among individual bowls. Spoon remaining sauce over each serving. Sprinkle on cheese, as desired.
I know, Summer is almost over, I had meant to post this sooner!
We should still have a couple more opportunities to use some of our own , fingers crossed they last a little while longer 🙂