farm stand pasta

I know it’s too early to say this, but this morning I felt autumn in the air.  It was the first morning in ages where we needed to wear sweaters in the field.  The air was lighter and everything around us just felt slightly different.  It was a welcomed change.

Plus we got to pick bok choy first thing.  Not a bad way to start a Sunday morning.

However, as the morning went on the sun continued to shine and the temperature continued to climb.  Before I knew it we were applying sunscreen and picking tomatoes in the heat.

Lots of cherries.

And endless buckets of the big guys.

We have so many tomatoes at the farm right now we don’t have enough places to put them.  I guess that’s a good problem to have!  I helped myself to a few pounds of tomatoes and decided fresh tomato sauce was in order.  With the chillier mornings and evenings we are having standing over a pot of simmering tomatoes sounded great to me!

Taylor and I finally enjoyed our first fresh tomato sauce of the season. It was lovely.

We made pasta with fresh broccoli and summer squash.

All mixed together with tomato sauce and garnished with chopped basil, parsley, and parmesan.  The perfect meal.

With a side of arugula salad of course!

Dinner is served.

The tomato sauce recipe I followed is from my mom’s cookbook The Big Green Egg.  The only difference is that I used fresh roma tomatoes instead of canned and added 1/4 cup of dry white wine.  Here is the recipe I followed.  However, if you use fresh tomatoes it’s going to be about 4 pounds of tomatoes peeled and seeded.

ingredients

1/4 cup extra virgin olive oil
1/2 cup chopped yellow onion
2 Tbs. mince garlic
1 (28-ounce) can whole San Marzano tomatoes chopped
1/2 to 1 teaspoon red chiles flakes
1 teaspoon dried oregano
1 cup firmly packed fresh basil leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Heat olive oil in a 3 quart saucepan on a stovetop.
Add onion and saute for 3 to 4 minutes, uncovered, until translucent. Add the garlic and cook for 1 minute, then add the tomatoes and the chile flakes and simmer for 15 to 18 minutes, until the flavors are combined.
Remove the sauce from the heat and add the oregano, basil, salt and pepper. Carefully spoon the sauce into the bowl of a food processor fitted with the steel blade or into a blender, or use an immersion blender. Puree the sauce until it is completely smooth.
Refrigerate up to 1 week or freeze up to 1 month in an airtight container or an re-sealable plastic bag.
Makes 3 cups
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One Response to farm stand pasta

  1. liz says:

    My mouth is totally in a full throttle saliva overdrive. Sounds and looks delicious.

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