RosieTR
10-2-13, 11:26pm
We had to pick all our tomatoes in prep for a hard freeze Friday night, so I was looking for ways to use them in something quick. Here's what I did and it was easy, quick, fairly cheap and very tasty:
-several tomatoes, washed (about 2 c chopped; can use somewhat "questionable" tomatoes just fine: not quite ripe, had to cut away the split parts etc)
-6 cloves garlic, crushed
-1/4 c olive oil (could use some other type of oil or reduce somewhat)
-salt and pepper to taste
-fresh basil (from the garden, optional)
-fresh grated parmesan (also optional, as a garnish)
-3 c pasta, cooked (could use any other starch such as quinoa, rice, cubed potatoes, barley or some sort of meat or substitute like tofu)
Heat the oil in a skillet over medium heat, meanwhile roughly chopping tomatoes. If you're using cherry/grape tomatoes, just wash them. When the oil is hot, toss in the crushed garlic. Cook 1 min with constant stirring, then add in tomatoes. Bring to a rolling boil until they collapse into a rough sauce. Add salt and pepper and whatever grain or other "carrier" (ie the pasta I used). Stir and cook until everything is hot. If using basil and/or parmesan, serve into bowls and top with freshly torn basil leaves and/or fresh grated parmesan. Serve immediately.
This could be made vegan without the parmesan, and wheat free with some non-wheat starch or other "carrier". The slightly roasted garlic combined with the fresh tomato that cooks into it is so flavorful and good, it almost doesn't matter what else goes into it or what it goes on. I thought it was a great way to use up some end-of-the-summer produce and figured somebody else might appreciate it, too!
-several tomatoes, washed (about 2 c chopped; can use somewhat "questionable" tomatoes just fine: not quite ripe, had to cut away the split parts etc)
-6 cloves garlic, crushed
-1/4 c olive oil (could use some other type of oil or reduce somewhat)
-salt and pepper to taste
-fresh basil (from the garden, optional)
-fresh grated parmesan (also optional, as a garnish)
-3 c pasta, cooked (could use any other starch such as quinoa, rice, cubed potatoes, barley or some sort of meat or substitute like tofu)
Heat the oil in a skillet over medium heat, meanwhile roughly chopping tomatoes. If you're using cherry/grape tomatoes, just wash them. When the oil is hot, toss in the crushed garlic. Cook 1 min with constant stirring, then add in tomatoes. Bring to a rolling boil until they collapse into a rough sauce. Add salt and pepper and whatever grain or other "carrier" (ie the pasta I used). Stir and cook until everything is hot. If using basil and/or parmesan, serve into bowls and top with freshly torn basil leaves and/or fresh grated parmesan. Serve immediately.
This could be made vegan without the parmesan, and wheat free with some non-wheat starch or other "carrier". The slightly roasted garlic combined with the fresh tomato that cooks into it is so flavorful and good, it almost doesn't matter what else goes into it or what it goes on. I thought it was a great way to use up some end-of-the-summer produce and figured somebody else might appreciate it, too!