Here’s to a summer full of sunshine and blue skies, a summer of travel and adventure and new memories to savor. Here’s to vibrant fresh produce that is perfect just that way it is. To quick cooking and meals that are perfect just thrown together with market finds requiring nothing more than a gentle simmer, if anything at all. If I haven't made it clear enough in the past months, I am a fan of both the food and the weather that greet us each summer. I attribute this to being from an island where when it comes to produce, raw rules. I was talking to a coworker yesterday and I admitted that I had never had a squash (besides of course what Aunt Libby put in our pies each Thanksgiving) until moving to New York a few years ago. I’ve racked my brain and I really cannot think of a time that I’d had squash growing up. This sounds crazy to most of you, I know. You are all eagerly awaiting the season of squash and soup and socks and snow. I could live happily ever after without those things. But, now that I’ve been in the land of seasons for long enough, I'll admit there is a tinge of excitement that emerges as the cool air moves in and the leaves change. This is far from full blown excitement but I can see where you are all coming from, I no longer think you are completely crazy to get excited about the changing seasons.
I am oh so grateful for the casual approach that Fall has chosen to take this year. It’s always a treat when sun dresses & sandals can be worn in October. As the months of braising and roasting draw near, I want to get as many fresh, light and simple meals in as possible and savor the flavors of summer as long as I can. I made this last week with fresh tomatoes that my boyfriend brought home from a coworkers garden. Tomatoes are still holding their own and are looking gorgeous among the apples and array of squash that are moving in on the farmers market tables. Get out there and grab the last of this seasons fresh tomatoes while you can and whip up this simple, clean and delicious dish for dinner.
Simple Grated Tomato Sauce
- 5 large heirloom tomatoes
- 3 cloves of garlic, minced
- handful of fresh basil
- grated parmesan
- 1 # box of artichoke pasta
- salt and fresh ground pepper
Cook pasta according to the package directions. While water is boiling and the pasta is cooking, grate the tomatoes on a box grater. Leave the skins on and use the section of the grater that is most commonly used for cheese. The section that is not too fine, but also doesn’t produce slivers or slices. Set grated tomato and all of the juices aside. Heat a medium pan to a medium/high heat. Add a splash of olive oil and the garlic and cook for about 30 second until fragrant. Garlic burns quickly so stir frequently. Add in tomato and simmer for about 5 minutes until hot and slightly reduced. Turn off heat, tear in basil, and serve with pasta and parmesan.
There are so many types of pasta available these days which makes it nice for those with allergies and intolerances. I know I’m strange, but I find it fun and interesting to test them all out for flavor and texture. This time around I choose a pasta made of artichoke flour and semolina. Any pasta will work wonderfully in this recipe as it is mainly just a vessel for the fresh tomato sauce.