I love fresh tomatoes, although I think I may have missed the boat a little on tomato season here in Montreal. If anyone still has fresh tomatoes to use up, this is a quick, fantastic and way more delicious than it looks recipe for fresh tomato pasta sauce. I use it time and time again and it never fails to wow. Don’t be scared about the salt or oil content – it is amazing and doesn’t taste oily. Plus I think the salt and oil help break down the tomatoes.
Fresh Tomato Sauce
Adapted from Fine Cooking, August/September 2007, p. 39
2 lbs (900 grams) tomatoes (3-4)
1/2 cup olive oil
1/3 cup fresh basil
1 tbsp fresh thyme
1 clove minced garlic
1 tsp salt
black pepper to taste
- Core and dice your tomatoes.
- Combine all ingredients in a bowl large enough to hold the ingredients as well as the cooked pasta.
- Let the sauce sit at room temperature at least 30 minutes to 3 hours. The ingredients will begin to breakdown and get all saucy so this is an important step.
- Cook your favourite pasta and combine with the sauce.
ps I love my new Speedflash! I dismantled the ‘photography studio’ for the nursery which I used for all my previous natural light photos. I took these at night and I think they look pretty good – no need to wait until the weekend any more. Thanks to my wonderful husband for the gift 🙂
Michelle Little
Writer & Photographer
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