2017 Market Gypsy 

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Recipe: CHERRY TOMATO, BASIL,GARLIC SUMMER PASTA SAUCE.

The easiest pasta sauce recipe known. Three ingredients. Fifteen to twenty minutes and on the table. Cherry Tomatoes. Fresh basil. Garlic. Parmesan.



Cherry Tomatoes, can be replaced with larger ones but chop them up and add the juice on the cutting board to sauce pan.


I have been making this sauce since I left the Northwest Territories in ’99. It is easy and when I can, I use fresh tomatoes. So when The Jungle Farm asked me to create something with them, I immediately knew what I was going to make. I usually eat cherry tomatoes like candy by popping them in my mouth as soon as I receive them but a recipe was called for. The photos turned out perfectly, considering it was late in the afternoon on Saturday.


When I make this recipe I often add about a tablespoon of drained capers, I like the saltiness. I will sometimes add basil pesto to it or marinated mushrooms too. But this is the base and it is a light, flavor packed sauce.


When making you pasta, serve it hot straight out of the pot. It is best then and will blend the sauce and shaved parmesan together with the heat and the slight bit of starchy water left on the noodles. In this recipe for The Jungle Farm, I used gluten-free spaghetti and found it was interesting. I usually use regular noodles or use this sauce on a grilled chicken breast but I am trying to eat less to no gluten for a month to see how I feel. So I suppose the moral of that little rant is place the sauce on whatever you wish. But always top it with parmesan. It is like the cake without icing otherwise. Gluten, always on my mind.


Recipe:

CHERRY TOMATO, BASIL, GARLIC SUMMER PASTA SAUCE


1lb of chopped cherry tomatoes.

Tip: Be sure to chop them as the skin on cherry tomatoes is thicker than regular tomato and it will be noticeable in the texture.

4 large cloves of garlic, minced.

8-10 fresh basil leaves, cut into little ribbons.

Pinch of sea salt.

A circle of the pan with olive oil.


Heat skillet to a medium temperature.

Add olive oil to pan to disperse the heat and prevent sticking.

Add chopped cherry tomatoes.

Turn pan down to a medium-low.

Simmer in pan for approximately 5 minutes. Stirring often.

Sprinkle salt to taste.

Let cherry tomatoes break down and juices to emulsify.

Once the cherry tomatoes are broken down and into a mixture, add the minced garlic.

Saute for approximately 10 minutes.

Add chopped fresh basil.

Simmer for 5 minutes.


Serve with hot pasta or chicken breast immediately. Top with freshly grated parmesan cheese.

Enjoy!

Let me know if you have any questions or how it turned out for you.


Thank you to The Jungle Farm​ for working with me on this summer/fall recipe CSA Veggie Box partnership & sponsorship.

I love cooking with fresh local produce and sharing who they are and what they do. Support local. Eat Well. Eat together. Mic drop.