Fresh tomato summer pasta sauce is a delicious, healthy, vegetarian dinner recipe, and a perfect use for garden tomatoes.
It is really hot and muggy right now in L.A., 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 fresh tomato summer pasta sauce is the simplest, absolute best, freshest, fastest and easiest recipe you’ll ever NOT cook!
Add some fresh basil, cut chiffonade. (OK, I love to use that word).
*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, to learn how to chiffonade basil.
Add in the pine nuts, then drizzle in olive oil and a squirt or two of balsamic vinegar. The last step is to season with salt and pepper.
Stir it all together to combine, then let it sit on the counter while you boil the pasta. Dinner is done.
This fresh tomato summer pasta sauce is the type of recipe that I don’t really measure ingredients for.
Truth is, if it were just you and me in the kitchen together, I’d hand you a spoon, asking 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.
Here’s the recipe for the fresh tomato summer pasta sauce:
Fresh Tomato Summer Pasta Sauce
- 3 large Fresh tomatoes or cherry and pear tomatoes.
- 1/2 cup Parmesan or Pecorino Romano cheese Freshly grated
- 2-3 cloves garlic minced
- 1/3 cup fresh basil cut chiffonade
- 1/4 cup pine nuts toasted
- 1/4 cup Olive oil
- 2 Tablespoons Balsamic vinegar
- kosher Salt and pepper to taste
- 1/2 pound pasta
- Chop tomatoes. Add basil, cheese, garlic, pine nuts, olive oil and balsamic vinegar.
- Stir. Add salt and pepper to taste. Let sit while pasta is cooking, about 20 minutes.
- Toss with pasta or on top bruschetta.
This recipe is all made to taste, depending on how many tomatoes you have and how much sauce you want to make. Final word: Taste, taste, taste! Try it, then 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 the fresh tomato summer pasta sauce on top of angel hair pasta, or as a topping for Bruschetta.* (BRUS-SKETTA)
You might like: