I am very excited about this recipe. It is the result of a few extra tomatoes and a bit of rummaging through the pantry, and it is delicious.
You see last week I was at the local Community Market when I happened across a couple selling big and quite beautiful tomatoes. I, being an avid tomato fan, avariciously bought up six of the finest ones they possessed.
I ate two of the tomatoes as slices on my daily BLT’s, another I shared with the kids as an afternoon snack, I used one to stuff peppers (recipe to follow soon), leaving two tomatoes.
I had been perusing Vodka Sauce recipes on the Internet lately but having no Vodka in the house, was left only reading the recipes. On a whim, though, I decided to make a sauce that would channel a good Vodka sauce sans the Vodka and also use up the last of my tomatoes.
With a little of this and a little of that, a sauce came together quite quickly and was enjoyed over a bed of ziti pasta.
Fresh Tomato Cream Sauce
Ingredients
2 large tomatoes
1 tbsp garlic
1/2 green pepper
1/2 small onion
2 tbsp extra virgin olive oil
1 tbsp tomato paste
1 tbsp basil
1 tsp sugar
1/4 tsp oregeno
1/8 tsp black pepper
1/4 tsp salt
1/8 tsp nutmeg
1/2 cup heavy cream
1 tbsp butter
parmesan cheese
Directions
- In a food processor combine tomatoes, garlic, green pepper and onions and pulse two or three times. You could also hand chop each if desired. In a large sauté pan, combine olive oil, chopped/pulsed vegetables, paste, sugar and herbs. Simmer for 20 minutes. Remove from heat and add cream and butter. Serve over choice of pasta and top with freshly grated parmesan cheese.
