Welcome friends...thanks for coming by. We're seeking beauty in all of creation... in our faith and our families; our art and our music; our crafts and kitchens, and even in our own backyard. We'll share a poem or a recipe, a picture or a memory; maybe a dream of how we wish our life could be. And though we acknowledge that the world can be harsh, we're keeping it pleasant in our little corner; endeavoring to keep the words from the Book of all Books: ...Whatsoever things are lovely; think on these things.

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Photo: Bee and thistle: Taken high in the Cascade Mountains where there is a bee buzzing on every thistle. by Debora Rorvig

Tuesday, August 30, 2011

Need to Use Up Tomatoes and Basil from the Garden?

This year I planted grape, cherry and beefstake tomatoes. It's been a long wait, but the grape tomatoes are finally ripe and the others are growing nicely. I'd say in a few weeks we'll have tomatoes coming out of our ears! 

I've been not-so-patiently waiting for the beefstake tomatoes to ripen so that I can make one of my favorite recipes. It's fresh and healthy, easy, and so tasty. I stopped by a local produce stand today and saw some beautiful large tomatoes... couldn't resist!  I picked up a few along with a bunch of garlic; then hurried home to make dinner.

This recipe is from one of my favorite cookbooks: "Herbs In The Kitchen...A Celebration of Flavor" by Caroline Dille and Susan Belsinger. In addition to great recipes, the book has a wealth of information about herbs...from growing and drying them to their history.

Pasta with Fresh Tomato and Basil Sauce

1 1/4 lb firm-ripe tomatoes
2 or 3 garlic cloves
1/4 cup olive oil
1 tbsp red wine vinegar
Salt and freshly ground pepper to taste
Pinch of red pepper flakes, optional
3 or 4 large basil sprigs
1/2 lb of pasta shells such as rotelle or other shaped pasta to catch the sauce
(I use whole wheat spaghetti instead)

Rinse tomatoes, core them, and cut them into 1/2 inch cubes. Mince garlic. Mix the tomatoes, garlic, olive oil, and the vinegar in a bowl. Season with salt and pepper, and red pepper flakes if you like. Refrigerate the sauce for at least 30 minutes.
Cook pasta as directed. When the pasta is nearly al dente, tear or shred the basil leaves and add them to the sauce. When the pasta is just done, drain it and mix it with the sauce. Serve immediately.

Can you ever serve a pasta dish without adding a crusty loaf of french bread?
I think not!


farmlady said...

Yum! I've been making pesto sauce with all my basil but I'm running out of ideas for tomatoes.

Amish Stories said...

My neighbor was growing tomatoes this summer in his back yard, so that one of my goals for next year which is to really grow something. When you grow something yourself it even seems to taste a little better, like when you wash your car and its all bright and shining and you think it seems to be even running better than normal. That kind of feeling maybe,lol. Richard

Red Gate Farm said...

My beefsteaks are ripe... I'll be trying this out for sure... with my own basil and garlic too! Those hot sunny days last week really made a difference for my tomatoes!


jojo said...

Sounds like a nice light summery meal. Our tomatoes have a long way to go. I'm afraid I'll be searching for green tomato recipes in a few weeks!


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