Farm Fresh Pasta Pomodoro Sauce

 

Farm Fresh Pasta Pomodoro Sauce

There is nothing like a totally farm fresh pasta sauce. This is a short recipe and blog post. No stories, no anecdotes, just a simple to prep and cook tomato pasta sauce.  Not a thing is canned. Let's get to it, shall we?

Ingredients

2 pints grape or cherry tomatoes, washed

1 onion, medium chop

4+ garlic cloves, finely chopped or disc cut

2 tablespoons each, fined chopped:

rosemary, thyme, basil, oregano+ 6 full leaves basil

3 tablespoons extra virgin olive oil

salt and pepper

The prep is both the easy and the hard part.  You can halve to the tomatoes or not, slice the garlic as you wish. I added a + on the garlic because, if you are like me, you want six-to-eight cloves of garlic. I have a friend's recipe that calls for forty, yes, 40 cloves of garlic!!!  In addition, dicing the herbs is the largest task. It's also the most aromatic and peaceful task. Watch your fingers, though!

Now, in a large high-sided skillet or pot, add the evoo over medium-high heat. When the oil ripples, add the onion, a pinch of salt, and stir to coat the onions with the oil and salt. About three minutes late, the onions will start to soften.  Add the garlic and stir to thoroughly mix the onion and garlic. The aroma is life-changing!  After three more minutes, add all of the tomatoes and half of the diced herbs. Save the full basil leaves for last; stay tuned. 

Finally, add the remaining herbs and stir everything together, bring to a simmer, reduce the heat, cover and allow to simmer on low for twenty minutes. Add some of the fresh basil leaves before covering.  Add more fresh leaves after simmering, as it's pretty. 

I served these (new to me) ravioli that were stuffed with beef. I should have either gone with a more dainty pasta or plated them very differently, but, live and learn. That is life, yes?  No matter, the huge, thick ravioli and my pasta sauce worked very well together, enhancing each other's flavors. Overall, I was pleased with this dish.  

I hope you enjoyed this very simple dish.  Note:  If you do not have or want to get all fresh herbs, you can certainly use dried Italian seasoning!  Now, Go Cook For Someone You Love! ❤

Thank you so much for your visit! 

~ Martin

In-House Cook

My furmily: Foley and Banjo❤