|Traditionally Served at Room Temperature|
Recipe by Bruce and Robin
While perusing cookbooks and recipe websites I often get the impression that Bruce and I like garlic and herbs more than the average person. Such was the case this week when we researched fresh tomato sauce. America’s Test Kitchen wizard Christopher Kimball fries up garlic in quite a bit of oil, but strains out the garlic and adds only the oil to his sauce. Spendid Table’s food maven Lynn Rosetto Kasper rubs the serving bowl with a clove of garlic, but then discards it before adding the tomatoes. Many recipes use no garlic whatsoever. We wondered: what would happen if we just minced up some garlic and threw it into the mix? So we tried it with two small cloves.
|Healthy Raw Ingredients|
Fresh herbs are an important component of this raw, fresh sauce. Don’t use dried. In addition to basil, you can use any of these that you have on hand: oregano, marjoram, chives, parsley, Thai basil, thyme (small amount) or even mint. We bumped up the amount of herbs compared with most recipes.
|Toss and Serve|
This sauce is rather delicate compared with cooked tomato sauces, so plan your pasta accordingly. Rice noodles and lighter wheat pastas, like angel hair, are compatible. Whole wheat penne is not. We used fettucini-style shiritaki noodles, and agreed that lighter angel hair shiritaki noodles would be even better.
|Ready for Pasta and Parmesan|
Go ahead and adjust the amount of garlic and herbs as you like it. Maybe you want to create an even bolder dish than we did!
|Served with Roasted Padron Peppers|
serves 4 - 6
1 – 2 cloves garlic (depends on size)
½ tsp. salt
2 ½ - 3 lbs. mixed ripe tomatoes
2 tbsp. finely chopped basil
1 ½ tsp. finely chopped chives
1 tsp. finely chopped Greek oregano
2 tbsp. or more fruity olive oil
~ ¼ tsp. fresh ground black pepper
~ ½ cup – 1 cup grated Parmesan cheese
|Chop and Crush Together|
Several Times Until Finely Minced
Finely mince garlic with salt (see photo).
Dice tomatoes into ¼ - ½ inch pieces. Drain liquid if desired, or if there is a large quantity. Place tomatoes in serving bowl.
Add salt-minced garlic and finely chopped basil, chives, and oregano to tomatoes. Toss well. Stir in olive oil by the tablespoonful to taste. Season to taste with black pepper.
Serve tomato sauce at room temperature with rice noodles or pasta. Let diners “top their own” with grated Parmesan.