Tomato, Tamahto, Let’s Call the Whole Thing Off!

 

Summer Pasta Sauce

Summer Pasta Sauce

It is really hot and muggy right now in LA and I don’t really feel like heating up my kitchen. I have a couple of raised boxes in my backyard and can grow just enough to excite me on a daily basis. I grow a lot of herbs, plus arugula, corn, zucchini and of course, tomatoes. Nothing is more satisfying than grabbing a little of this and a little of that from ones’ own backyard and turning it into dinner! This is the simplest, absolute best, freshest, fastest and easiest tomato “sauce” you’ll ever NOT cook!

Chop tomatoes

Chop tomatoes

Chop tomatoes.

Fresh basil, chiffonade

add fresh basil

Add some fresh basil, cut chiffonade. (ok, I love to use that word).

Summer pasta

I’m adding the basil here…oooh!

I added an extra sentence, just ’cause I liked the picture of the basil….sorry. Add the pine nuts. Drizzle in olive oil and a squirt or two of balsamic vinegar. Season with salt and pepper.

Summer pasta sauce

Let it sit on the counter while the water boils.

Stir it all together. Let it sit on the counter while you boil the pasta. Dinner is done. This is one of those dishes that I don’t ever really measure. Truth is, if it were just you and me…in the kitchen together, I’d hand you a spoon, ask you to taste it, until it tasted right for us. “More garlic”, I’d ask? Together we’d taste, sip wine and nibble on bits of my homemade bread. Well, maybe we’d skip dessert.

5.0 from 1 reviews
Summer Pasta Sauce
Author: 
Recipe type: Sauce
Cuisine: Mediterranean
 
Fresh un-cooked tomato sauce with fresh basil, cheese and pine nuts.
Ingredients
  • Fresh tomatoes, I used 3 large, garden tomatoes, plus a handful of cherry and pear tomatoes.
  • Freshly grated Parmesan or Pecorino Romano cheese about ½ cup
  • Fresh basil, cut chiffonade, about ⅓ cupp
  • ¼ cup pine nuts, toasted
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper to taste
Instructions
  1. Chop tomatoes. Add basil, cheese, pine nuts olive oil and balsamic vinegar.
  2. Stir. Add salt and pepper to taste.
  3. Serve on top of pasta or on bruschetta.

This is all to taste, I don’t know how many tomatoes you have or how much you want to make. *Chiffonade is one of those fancy French culinary terms that means, “roll all the leaves together into a tight little package and chop really finely”. Click for a One Minute Food Byte, how to chiffonade basil). Final word…Taste! Taste! Taste! Try it, judge for yourself. Does it need more garlic, salt, pepper…whatever? Whenever I try out a new recipe or even my old tried and true recipes, I usually hand whomever’s handy a spoon and ask them, “Salt? Pepper? Garlic?” Let everything “macerate“(see “Marinade, Marinate, Macerate”  for more on that) in a bowl on your counter for a 1/2 hour to an hour. I usually serve it on top of angel hair pasta or use as a topping for Bruschetta.* (BRUS-SKETTA)

This sauce is also delicious on Homemade Gorgonzola Ravioli.

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9 Responses to Tomato, Tamahto, Let’s Call the Whole Thing Off!

  1. Ricki @ The Questionable Homesteader June 12, 2014 at 9:48 pm #

    I love recipes like this! In the heat of summer the last thing I want to do is cook so I can see myself making this on multiple occasions.
    Thanks for sharing at The Weekend Social. Looking forward to seeing what you have for us next week.

    • Cynthia June 17, 2014 at 6:51 pm #

      Thank you Ricki, and thank you for hosting!

  2. Libby with Lemony Thyme June 16, 2014 at 4:18 pm #

    Such a nice summer recipe Cynthia. And GORGEOUS photos. I’ve scrolled up and down multiple times. Love it.

  3. Judy at Two Broads Abroad June 16, 2014 at 8:45 pm #

    Your pasta picture stopped me in my tracks…and putting it on top of pasta is wonderful. Thanks

    • Cynthia June 17, 2014 at 6:51 pm #

      Thank you for stopping by Judy!

  4. Dina@Kitchen Dreaming June 27, 2014 at 11:50 pm #

    Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on Kitchen Dreaming.com ! I hope to see you there! Pinned

    • Cynthia July 2, 2014 at 9:59 am #

      Thanks so much for hosting Dina!

Trackbacks/Pingbacks

  1. Tomato Bruschetta/ Summer Pasta “Sauce”- N2MCC26 | Hungry Holly Runs - July 3, 2014

    […] high if it wasn’t humid… This bruschetta I adapted (for my New 2 Me Cooking Challenge) from What A Girl Eats is the perfect summer “sauce” for pasta. Especially if you have a ton of tomatoes in your […]

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