In high-altitude backyard gardens, for a short period of time in August and September, you can taste the sweet, intense flavor of a locally grown vine-ripened tomato. We’ll do anything for that amazing flavor – tuck our tomatoes under a blanket on cold nights, wheel our heirloom varieties out for sun in the morning and then back in the garage in the evening and build elaborate green houses- all for that wonderful taste. There will be plenty of time to eat your tomatoes cooked in spicy sauce or made into a creamy soup, now is the time to eat them fresh.
Pasta with Fresh Tomato Sauce will showcase your fresh tomatoes and takes very little time to prepare. This recipe uses dried herbs, but if you are lucky enough to have fresh basil, oregano or rosemary definitely use them instead. Dried herbs are more potent than the fresh, so triple the amount if you are substituting fresh herbs.
For more information about tomatoes, Colorado State University’s Farm to Table website has some great tips on tomatoes.
- 3 large tomatoes cut into ½”pieces
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 teaspoon dried whole basil
- ½ teaspoon dried whole oregano
- ½ teaspoon dried whole rosemary crushed
- ½ teaspoon salt
- Freshly ground black pepper
- 1/3 cup fresh lemon juice
- 1/4 cup olive oil
- Pinch of cayenne pepper
- 8 ounce spaghetti uncooked
- 1/4 cup Parmesan cheese grated
Place tomatoes in a bowl with all other ingredients (except pasta & cheese); mix well. Let it sit for 1-2 hours to allow the herbs to soft and blend with the oil and lemon juice.
Cook pasta according to package directions, drain and toss in a bowl with the lemon/herb sauce. Top with grated cheese and serve.
This recipe was given to me years ago by a co-worker - thanks Marcia!