Tuesday, August 26, 2008

tomato garlic pasta sauce

A beautiful simple recipe adapted from Gourmet magazine, May 2008. Tossed with whole wheat fusilli and fresh mozzarella. Makes 4 servings.

2 large heirloom tomatoes
1 head of garlic, peeled and sliced in half
3 Tbs olive oil
2 or 3 tsp red pepper flakes
1/3 cup fresh basil, chiffonade
2 Tbs tomato paste concentrate

Cut an X in bottom of each tomato and blanch in a large pot of boiling water for about 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop.

Cook garlic in oil in a small heavy pot over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Add tomatoes and red-pepper flakes and simmer, covered, stirring occasionally, 45 minutes. Add in the fresh basil and tomato paste, simmer 15 more minutes. Season as you like.

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