I know that I have declared my love of tomatoes before, so just bear with me while I do it again.
This week at Plato’s Harvest Organic Farm
our share had 10 pounds of tomatoes!! 10 pounds.. this is NOT a typo 🙂 this is in addition to the pick your own varieties of salsa & cherry tomatoes 🙂
did I mention that just LOVE tomatoes?
We also got to pick more string beans
I pondered over what to make for dinner last night, then it hit me like a brick…. I just HAD to make
**** you need to use good quality, fresh tomatoes… all of the flavor in this recipe is based on simple, flavorful ingredients…. if you don’t have them growing in your yard, find a
Local Farmer’s Market
You’ll be supporting your local farms & farmers & I PROMISE you you will have the best tasting pasta dish on your table tonight*****
I used 3, maybe 4 tomatoes
2 garlic cloves
a healthy grating of parmesan
A few tablespoons of extra virgin olive oil
a handful of basil leaves
Put it all in my food processor & pulsed it a few times so that it blended but didn’t puree
season with salt & pepper
I like to add the cubed mozzarella right at the end on top of the pasta, but that’s just me, feel free to mix it all in if you please 🙂
This could not have been simpler or more delicious.
I made a batch of fresh pasta to go along with this. That’s a WHOLE other story… but one I will get to, I promise
Since Ryan doesn’t really like tomatoes ( gasp) I also made a simple white sauce with parmesan for him. I put a little bit of the white sauce on my pasta with the tomato sauce.
This was heavenly. So much in fact, that I just had leftovers for breakfast 🙂