Tag Archives: summer tomatoes

“Grate” Tomato Sauce

forkful of pasta 2Last week, it occurred to me that my husband has become much more sociable, while I am have become considerably less so. It seems like every few months he comes home regaling me with a tale about a recently acquired friend. Our kids joke about dad’s new BFFs.

I don’t think I have made a new friend in over 25 years, unless you count Kelly Rippa. My daughter tells me that Kelly is only my friend in my mind. I believe that Kelly would really like me if only she knew me. We have so much in common. Both of us fly into a rage when our husbands chew fruit in close proximity to our ears. It’s a documented disorder, check it out.

I was reading an interesting article about how smartphones have destroyed a generation and it got me thinking about what constitutes a real friend. Do you have to have face to face contact to be real friends? Over the past few years, I have gotten to know a fellow blogger, Wendy (The Monday Box) through reading and commenting on each others blogs. I consider her to be a new friend.

Last weekend, one of my husband’s new friends came to visit us at the cottage. He and his wife arrived bearing a huge basket of vegetables from their garden. It was such a thoughtful gift. I have been cooking with it all week. There were 4 huge heirloom tomatoes in the basket and a few bulbs of garlic. I was inspired to make a batch of quick tomato sauce. When mother nature gives you gorgeous produce, don’t mess with it too much.

I have only made my own tomato sauce once, and that was many years ago with my friend Marla. We bought a few bushels of plum tomatoes from the market and spent all day peeling and seeding them and then proceeded to cook them down for hours. The kitchen looked like a crime scene. There was red pulp and juice everywhere. It cured me of canning forever.

When I saw in Bon Appetit magazine, how Raleigh chef Ashley Christensen makes her tomato sauce, I was encouraged to try making it again. No peeling or seeding. She just grates the tomatoes on a box grater and cooks them very briefly. No fuss or muss.grating tomatoes A generous amount of garlic and olive oil meet in the pan for a few minutes. A few sprigs of rosemary are added and then in goes the grated pulp from 4 large tomatoes. Make sure to salt with abandon. Tomatoes and salt are best friends and depend on each other to shine. sauteeing garlic and rosemarycooking tomatoesI added a small squeeze of Mike’s Hot Honey. I seem to be possessed with a desire to add it to everything I can. Chef Ashley finishes her sauce with 2 Tablespoons of unsalted butter. I whisked in just 2 teaspoons and felt it was delicious with just that small amount. Enriching tomato sauce with butter is Marcella Hazan‘s trick and it’s glorious. spagettiI kept it simple and added just a few tiny fresh tomatoes, basil and Parmesan cheese.tomatoesbasil

3 bowls of pasta 2

spagetti and sauce in bowl 2Click here to print recipe for _Grate_ Tomato Sauce.

stick a fork in it

 

Margherita Socca Pizza (Socca Palooza: Chapter 4)

Margherita pizzaThe final entry in my Socca Palooza is the classic Margherita; roasted cherry tomatoes, buffalo mozzarella and fresh basil. Start with some sweet little tomatoes, assorted colours are pretty.rainbow tomatoesCut them in half, mix with olive oil, salt and a bit of minced garlic. Roast them for about 20 minutes. roasted tomatoesTop the soccas with roasted tomatoes and buffalo mozzarella. Pop it under the broiler to melt the cheese. Finish with fresh basil, a drizzle of olive oil and a sprinkling of sea salt. Margherita pizza toppingsThis is a drippy messy socca. Serve with a knife, fork and lots of napkins and dig in. Margherita pizza have a slice

Click here to print recipe for Margherita Socca Pizzas.