Tomatoes have been showing up in my recipes the last couple of weeks, but I can't help it. They are all over the farmer's markets, and deliciously sweet! I came up with this recipe for a pound of heirloom tomatoes I picked up in Union Square last week.
HEIRLOOM TOMATO PASTA
1 lb heirloom tomatoes (replace with cherry tomatoes if you can't find heirloom)
1 large carrot chopped (you also want it to be a paste - I put it in the food processor w/a little olive oil)
2-3 tbsp chopped up basil
2 cloves of garlic
1/2 cup tomato juice
salt and pepper to taste
1 box pasta of choice
Total time: 30 minutes max!
Start boiling water for pasta (don't add oil, only salt, it should taste like sea water).
Cut the tomatoes in half. In a large skillet, medium heat, saute garlic with plenty of olive oil to cover the entire pan. Be careful and don't burn the garlic. As soon as it starts to brown, add tomatoes. Move the pan around s that the tomatoes get covered in olive oil and garlic. Salt a bit. Add Carrot paste, tomato juice, and basil. Add salt and pepper to taste (note: don't be scared to try your food through each step...it's the only way to know how much to add). Turn heat to low and allow to simmer while pasta cooks and gets drained. This wont take long, the total time for this sauce is between 15-20 minutes. The idea is that the tomatoes still retain their shape.
Cook pasta till it's al-dente. You'll know because when you taste it it should still have a bite. Drain. Add a little olive oil to pasta and move into a large boil.
Remove sauce from heat and mix the sauce into the pasta. Add plenty of parmessan.
oh PS: if you haven't read French Women Don't Get Fat, you should. Written by Mireille Guiliano, the CEO of Veuve Clicqout, it's a quirky, entertaining, fast read highlighting the importance of eating seasonally. ...She also says its ok to have a chocolate croissant for breakfast... Something I might have to do today :-) Happy Friday!