Here in the Northeast it’s time to start harvesting what we planted in the late Spring. The tomatoes and zucchini are ripe on the vines, the herbs are fragrant and time to start cooking some dishes with them. Last time I posted my zucchini bread recipe and the other week some nice salads for using those cherry tomatoes this Summer. Have you tried that Orzo salad recipe yet? It’s a wonderful side dish with grilled meats.
There is nothing better than the taste of ripe tomatoes from the garden. I love using ripened cherry tomatoes for salads, Roma tomatoes for creating yummy pasta dishes or sliced Beefsteak tomatoes for putting on juicy burgers that were cooked on the grill. The possibilities are endless.
Here is my delicious recipe using fresh Roma tomatoes on pasta. We are a bit partial to having this fresh sauce on angel hair but you can use what ever pasta you prefer. The juicy chunks of fresh tomato, along with a simple garlic and basil sauce flavors this pasta dish. An easy Summer dish for you to enjoy at home.
So whether or not you are growing your own tomatoes or buying them from the market or vegetable stand this is a recipe you should really try.
Fresh Garden Tomato Sauce over Pasta
A simple fresh tomato sauce recipe made with just barely cooked tomatoes, garlic, basil and seasonings comes together in no time!
2 1/4-1/2 pounds ripe tomatoes (I’ve often used Roma, or Cherry but any tomato you have on hand.)
3 tablespoons Olive Oil
1 tablespoon fresh Lemon Juice
1/2 teaspoon Sugar, optional
1/4 cup Fresh Basil Leaves – chopped
1 Tablespoon Fresh Flat Leaf Parsley – Chopped
½ teaspoon Salt (to taste)
Freshly ground Black Pepper (to taste)
1 or more Garlic cloves – minced (depends how much garlic you like)
1 pound of your favorite spaghetti or angel-hair pasta or rotini/fusilli or penne
Freshly grated Parmesan cheese (Optional)
Core and coarsely chop two-thirds of the tomatoes. Halve the remaining tomatoes down the middle and discard the tough top part where the tomatoes met the stem.
Rub the cut sides of the tomatoes against the large holes of a box grater set in a large bowl. Leave the tomato pulp in the bowl and discard any skin.
Add the chopped tomatoes, olive oil, lemon juice, salt, sugar, parsley, basil, freshly ground black pepper and the minced garlic to the bowl.
Mix well. Let the mixture marinate while you cook the pasta.
Bring a large pot of salted water to boil and then cook the pasta just until al dente, according to package directions.
Reserve about a cup of the pasta cooking water before draining the pasta.
Drain the pasta, then immediately return it to the pot. Pour in all of the tomato sauce and the cup of the pasta cooking water.
Cook over medium-low heat for about 2 minutes, tossing gently and often, you want this step just long enough for the tomatoes to gently warm through and soften a bit.
Remove from heat and toss with Parmesan cheese.
Optional – You can add cooked shrimp or scallops to this dish if you would like to add a light seafood protein.
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