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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a good way to use up excess tomatoes at the end of summer. It would probably be very good with different kinds of tomatoes. Ingredients:
3 lbs tomatoes |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 tablespoon fresh parsley, minced (or 1 tsp dried) |
1 tablespoon fresh basil, minced (or 1 tsp dried) |
2 teaspoons fresh oregano, minced (or 3/4 tsp dried) |
1 teaspoon sodium-free seasoning |
1/8 teaspoon pepper |
1/4 cup fat-free evaporated milk |
1 lb pasta, cooked and drained |
1/4 cup parmesan cheese, shredded |
Directions:
1. Fill a saucepan about 3/4 full with water and bring to a boil.
2. Dip tomatoes in water. Peel off skins and discard. Chop pulp and set aside.
3. In a skillet over medium-high heat, saute garlic in oil.
4. Add tomato and spices; mix well. Bring to a boil and reduce heat.
5. Add milk and heat through.
6. Pour over hot pasta and toss. Sprinkle with cheese to serve.
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