When I have gorgeous homegrown heirloom tomatoes sitting on the kitchen counter, I can’t help but try to capture their beauty with photographs.
Taking photos of tomatoes is what I was doing when my husband came home from work a few nights ago. He was hungry and there was no dinner in sight. He gently asked what we were going to eat. I lied and said I was just getting ready to make a marinara sauce. I asked him to go snip some basil. Marinara sauce only requires tomatoes, garlic, and basil and takes about ten minutes to prepare. I could have it made by the time it took the water to boil and the pasta to cook. Dinner.
Mise en Place:
Yield: 4 cups of sauce
Ingredients for the Marinara Sauce:
¼ cup extra virgin olive oil
6-8 cloves garlic, smashed and sliced (about one small head of garlic)
4 pounds of ripe tomatoes, cored, seeded and rough-chopped (about 8-9 cups)
1 teaspoons sea salt
¼ teaspoon crushed red pepper flakes or dash of cayenne pepper
15 leaves of basil, stacked and sliced (aka chiffonade)
1 teaspoon sugar (optional- use if tomatoes are acidic)
Ingredients for the Pasta:
8-12 ounces mozzarella, cut into one-inch cubes
1 pound pasta, cooked al dente
Grated Reggiano Parmesan cheese
Bring a pot of salted water to a boil. While waiting for water to boil, start prepping the vegetables.
Core tomatoes, slice in half (horizontally) and use your index finger to scoop out the seeds from each half. Next, rough-chop the tomatoes into 2-inch chunks. Note: If I have time, I sometimes do the extra step of peeling the tomatoes using the dipping them in boiling water method.
Smash, peel, and rough-chop the garlic.
Stack about 15-20 leaves of basil on a cutting board and slice into ribbons.
Pour the olive oil into a large sauté pan. I use a 6-quart pan. Warm the oil over medium heat and add the garlic. Sauté for about one minute until the garlic just starts to change color. Do not brown the garlic. If you do, discard it and start over. Add the tomatoes.
Add salt and a pinch of red pepper flakes or cayenne pepper. Cook on medium heat for about 5 – 10 minutes. Turn heat off and stir in basil. Taste and adjust seasoning. Delicious! You could eat with a spoon!
Meanwhile, cook the pasta according to package directions. If all goes according to plan, the pasta, and tomato sauce will be ready about the same time. Add pasta to a serving bowl. Add the mozzarella chunks and marinara sauce. Mix together and serve hot.
Pass the grated Reggiano Parmesan!
Here is a marinara sauce I made using only cherry tomatoes. It was sweet and delicious.
Related Posts on Italian Style Cooked Vegetables
Grandma’s Italian Fried Cauliflower
Pasta e Fagioli, aka Pasta and Bean Soup
Roasted Spaghetti Squash with Asparagus and Chicken
Amazingly Delicious Sautéed Carrots
Spiralized Zucchini (aka Zoodles) with Marinara Sauce
Baked Ziti with Eggplant
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Follow my photos of vegetables growing, backyard chickens hanging out, and dinner preparations on Instagram at JudysChickens.
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© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.