One of the best things about the end of summer is the abundance of fresh produce. Late summer is tomato season. Come August, nothing beats sinking your teeth into a vine-ripened tomato. When the Spanish first came to the Western Hemisphere, they thought the bright red fruit was a temptation of the devil. Since then, the world has realized the immense flavor potential of tomatoes. Fresh tomatoes have exponentially more flavor than canned tomatoes, but unfortunately the fresh tomato season is very short. When I get my first batches of fresh tomatoes, I like to preserve their taste by including fresh tomatoes in a homemade tomato sauce. Fresh tomatoes go bad quickly, but preserving them in a tomato sauce extends their shelf life so I can enjoy that tomato taste beyond the late summer harvesting season.
Preparation Time: 10 min
Cooking Time: 15 min
- 2 cup chopped tomato
- 1 teaspoon basil
- 1/2 teaspoon garlic
- 1/2 teaspoon Italian seasoning
- 1/3 teaspoon black pepper
- 1/3 teaspoon salt
- 1/2 tablespoon olive oil
- Enough pasta for two
1. Cook pasta according to package directions. While pasta is cooking, mix tomatoes and herbs.
2. When the pasta is done cooking, drain, pour in the olive oil and stir.
3. Add the tomato and herb mix to the pasta and stir again. Warm on the stove for 2-4 minutes and serve hot.