We tried to grow some tomatoes this year. I don't recall what type they were but as you can see they came out small. They're bigger then a cherry tomatoe, smaller then a plum, but very tasty and sweet. There were about dozen + I didn't know what to do with them so I made a one dish pasta ( probably could have been stretched to two..lol)
I'm not one to really measure so these are estimates. It was really tough to do a 'free-hand' recipe like this but I'm glad I tried it. If you decide to attempt to re-create this- let me know what you think please! (be kind -as I said, it was my first try..lol)
I guess it's sort of like a tomato pesto sauce... enjoy!
This is a full tomato flavor dish so it you don't like tomatoes as a whole- don't try this dish.
Ingredients used:
15-20 cherry Tomatoes - or in my case...12-14 small tomatoes ;)
1 clove of garlic- If you really like garlic add more ~ think I should have used at least two
1/4 cup olive oil
1/4 cup chopped onion
Fresh herbs
Basil- chopped - came to about a tablespoon
Oregano- chopped - little over half a tablespoon
Italian flat leaf parsley- chopped- half a tablespoon
1 teaspoon sugar, pinch of mint flakes ***
salt & pepper to taste
I sliced and quartered the tomatoes to prep them for the sauce pot.
In a sauce pot heat up the olive oil over medium heat then add onions & garlic -saute until onions become clear. Add the fresh chopped herbs , turn to a simmer, let cook a few minutes so all the herbs and flavors blend well with the oil.
Add the sliced tomatoes to the pot and turn the heat back up to medium high. STIR FREQUENTLY. My father taught me to add something to tame the acidity of the tomatoes.
*** This is the point where I add a little sugar. Some of my friends add mint, others I know add carrots. I think carrots would have been nice and colorful to the dish,but would have definitely made it taste on a whole new dimension , so it's up to you what you like. Also if you use fresh mint, be careful to only use a small amount as it easily over powers the dish. I decided along with the tsp of sugar, to add a dash of dried mint I had - just a small pinch ;)
Taste as you go- and adjust as you like !!
Remember to stir frequently until the tomatoes start to soften and break down a bit. Not too much- we still want some chunk to it and not boil the taste of the tomatoes out. It's a personal choice of course, others may like the freshness of the tomatoes and only want them heated up a bit... I preferred the consistency as seen in the photo below :
Serve over and mix it in with your favorite pasta- or, I bet this would be good over rice too!
I also sprinkled in some parmesan cheese when I mixed it up and served it..
NOTE: I tried a little more with some shredded mozzarella .... definitely go with the parmesan- It pairs much better with this !! :)
BUON APPETITO!
