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Sunday Slow Sides: Tomatoes

Still in my quest to get caught up with our Sunday Slow Sides, I made Week Five's selection, Tomatoes, with the recipe supplied by Nancy of A Wine Lover's Wanderings. Really, Nancy gave us a description more than a recipe which is cool, and will taste good - as long as you great ingredients (i.e., fresh local or home grown tomatoes) and taste it to make sure you like the flavor combinations - if it needs something to satisfy your taste, don't be afraid to add.

Sample of our garden's tomatoes and basil this year

Me, I went with the basic description Nancy provided.

Fresh Uncooked Tomato Sauce

fresh tomato sauce

  • Ripe Homegrown or Locally Grown Tomatoes, chopped - Nancy recommends using heirlooms - I had a bunch of different on hand so I went with a Lemon Boy, Rutgers, some odd green/reddish one from my CSA, sunbursts (I think that's what they're called - little yellow ones) and some sweet 100s, oh and two Romas (also from the CSA).
  • Sweet Mild Onion (like Vidalia), chopped
  • Garlic, minced
  • Good Extra Virgin Olive Oil - I only used 1 teaspoon but you can use more.
  • Basil, chopped coarsely

Combine all of the above and let them blend at room temperature. Serve over hot pasta with Parmesan cheese. Also good cold the next day.

Okay - I varied there a bit - I've been promising Sammi gnocchi, so I served mine over the gnocchi with a bit of grated pecorino atop.

gnocchi with fresh tomato sauce
Gnocchi with Fresh Tomato Sauce

I will definitely make it again. It's so incredibly easy and I only wish I had more tomatoes!

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This page contains a single entry from the blog posted on August 19, 2010 6:00 AM.

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