Freshest Pasta Sauce ~ Recipe Week continues...

    So the last recipe using tomatoes is the most fresh, chunky pasta sauce. This work best with the plethora of plum tomatoes you are harvesting right now. I first posted this in the winter where you can use canned whole plum tomatoes in lieu of fresh picked. Very easy…

 7-10 Plum type tomatoes – boil quickly for a minute & remove from water, then peel the skins off easily (or 1 – 28-oz, can peeled, whole plum tomatoes)

2 cloves garlic, finely chopped

2 tablespoons extra-virgin olive oil (evoo)

1 tablespoon Balsamic vinegar

1/2 teaspoon Worcestershire sauce

2 tsp. sugar (to taste)

¾ tsp. salt

½ tsp. pepper

1-2 tablespoons chopped fresh basil or 1 tsp. dried

½ tsp. tomato paste (squeeze tube works well for this).

2 tablespoons grated Parmesan cheese, move for serving

Heat evoo in a medium-sized saucepan, add garlic & cook until fragrant. Add tomatoes that have been roughly chopped (removing seeds prior to cooking). Add Balsamic, Worcestershire, salt, pepper, sugar & tomato paste. Cook over medium-high heat for 20 minutes. Add Parmesan, basil & any reserved sauce from canned tomatoes if you like. Add a little more evoo, sugar or salt to taste & cook 5 more minutes. Serve over 8-oz. of your favorite pasta shape. Ones with nooks & crannies work well to capture the sauce. Top with more grated Parmesan Serves 3-4. Easy & delish! Mangia!!

Stay tuned for the zucchini recipes next!!