Still in my quest to get caught up with our Sunday Slow Sides, I made Week Five’s selection, Tomatoes, with the recipe supplied by Nancy of A Wine Lover’s Wanderings. Really, Nancy gave us a description more than a recipe which is cool, and will taste good – as long as you great ingredients (i.e., fresh local or home grown tomatoes) and taste it to make sure you like the flavor combinations – if it needs something to satisfy your taste, don’t be afraid to add.
Sample of our garden’s tomatoes and basil this year
Me, I went with the basic description Nancy provided.
Fresh Uncooked Tomato Sauce
- Ripe Homegrown or Locally Grown Tomatoes, chopped – Nancy recommends using heirlooms – I had a bunch of different on hand so I went with a Lemon Boy, Rutgers, some odd green/reddish one from my CSA, sunbursts (I think that’s what they’re called – little yellow ones) and some sweet 100s, oh and two Romas (also from the CSA).
- Sweet Mild Onion (like Vidalia), chopped
- Garlic, minced
- Good Extra Virgin Olive Oil – I only used 1 teaspoon but you can use more.
- Basil, chopped coarselyCombine all of the above and let them blend at room temperature. Serve over hot pasta with Parmesan cheese. Also good cold the next day.
Okay – I varied there a bit – I’ve been promising Sammi gnocchi, so I served mine over the gnocchi with a bit of grated pecorino atop.
Gnocchi with Fresh Tomato Sauce
I will definitely make it again. It’s so incredibly easy and I only wish I had more tomatoes!