Hey there– We have the end of the tomato crop in the house and happily, had saved this beautiful pasta sauce recipe from my blog-buddy Mollie at The Frugal Hausfrau . I think you’d love here recipes, bright, super practical and always something you’d love to have on your table.
And have to say I love that dinner was ready in about 15 minutes!! Make a simple salad (greens, nectarine, feta) while the tomatoes cook and dinner’s on the table before you know it.
All to say, this was our dinner tonight, thanks to Larry, the tomato farmer, and Mollie, the recipe inventor. And it was delicious!
FRESH TOMATO PASTA SAUCE
8 oz. pasta
1/3 cup olive oil
1/2 yellow onion, chopped
4 cloves of garlic, minced
1 1/2 tab. tomato paste
1 1/2 pounds fresh tomatoes, chopped (about 4 cups)
(We mixed a few varieties, including orange cherry tomatoes)
1/2 tsp. freshly ground black pepper
pinch sugar (optional)
2 tab. fresh basil, chopped
1/4 cup parmesan
garnish: more parmesan and a sprig of basil
Start the water for pasta and cook it while you make the sauce. Drain and set aside.
Heat the olive oil in a large skillet. Then put in the onion and cook a couple minutes until it’s tender and translucent. Add the garlic and cook a minute more. Then add in the tomato paste and cook a minute more.
Finally drop in the tomatoes, pepper, sugar and salt if you think you need a bit of saltiness. Cook 5 or 6 minutes until the tomatoes release their juices to form a sauce. Add in the parmesan and cook a minute more. Stir in the basil.
Spread he pasta on a platter and top with with the sauce. Garnish with a sprig of basil and more parmesan if you like! Delish! Thanks Mollie!