Thursday, June 26, 2014
Cooking From the Garden - Pasta with Fresh Tomato Sauce
From Alice Waters' Chez Panisse Pasta, Pizza & Calzone
7 large tomatoes
4 cloves garlic
3-4 T. virgin olive oil
1 T. tomato paste
1 bay leaf
Several sprigs each fresh thyme, basil, parsley
Crushed red pepper
Score bottom of tomatoes and place in simmering water for approximately 1 minute. Remove and peel, core and chop. Dice the onion and garlic, then sauté in olive oil for a few minutes. Add the tomatoes, tomato paste, bay leaf, chopped herbs, a pinch of crushed red pepper. Simmer gently for about an hour and a half. Add water as needed to keep from drying out. Puree the sauce through a food mill, and taste for seasoning. Season with salt to taste.
For the yellow squash:
Saute in oil, finish with salt, pepper and fresh tarragon.