Tomato season is just about over here in southern Wisconsin, unless you have a
greenhouse. We’ve had a couple of light freezes, and since we are on tomato overload,
our plants have been pulled.
This doesn’t mean we’re out – we have a 6-foot table plus of tomatoes in various stages
of ripeness, including various colors of cherry tomatoes. I could juice them, but my
freezer is full of tomato products, so I’ve opted to make a simple pasta sauce for dinner.
Recipe:
4 cups cherry tomatoes, halved or quartered
4 or more garlic cloves, minced
2-3 T. olive oil
½ tsp. salt or to taste
Freshly ground black pepper
Fresh basil, chopped
Aleppo pepper, if desired
Freshly ground parmesan cheese
Sauté garlic in olive oil over medium low, for about 1 minute. Add the chopped
tomatoes along with the salt and pepper and let simmer for 10-15 minutes until sauce is
of desired thickness. Add a handful of chopped fresh basil for the last 5 minutes.
Serve over your favorite pasta and top with freshly ground parmesan cheese. Buon
appetito!