What happens when you have a nice selection of home grown garden tomatoes and fresh herbs? You make sauce of course!
Going to make my favorite, simple tomato sauce for pasta. It’s basically the idea of “burst tomato” sauce, where you cook cherry tomatoes in hot olive oil and garlic until they burst. Season and serve! But I have a picky 5-year-old to feed and while she LOVES tomatoes (especially the ones from her own garden), she doesn’t like to eat the cooked tomatoes with skin. But the skin has all the fiber and lots of nutrients (and because our tomatoes are organic, no pesticides!). So after the tomatoes have burst, I add a little vegetable stock and puree. With this selection of tomatoes, the sauce turned out a beautiful orange-yellow. I added the al dente pasta (in this case, shells because that’s what I had in the cupboard) and the pasta and sauce are becoming one.
I will serve with ribbons of basil and shaved parmigiano reggiano cheese. If you keep the tomatoes whole instead of pureeing, then you could add some soft mozzarella cheese and make it a caprese pasta.
Sorry I don’t have an “after” photo. The family got super hungry and the pasta has been gobbled up!