 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
My parents went on vacation last year just as their tomato crop - and mine - was ready to harvest. After freezing as many tomatoes as I could possibly want or use, I had to come up with new ideas for using tomatoes. My husband loved this creation! It really is a great way to use tomatoes. Ingredients:
3 pounds ripe fresh tomatoes |
1 package (16 ounces) uncooked penne pasta |
2 garlic cloves, minced |
1 tablespoon canola oil |
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano |
1 teaspoon salt |
1/4 teaspoon sugar |
1/8 teaspoon pepper |
1/4 cup heavy whipping cream |
1/4 cup shredded parmesan or romano cheese |
Directions:
1. To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside.
2. Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat for 1 minute or until tender. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp. Bring to a boil; reduce heat. Add cream; heat through.
3. Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta; toss to coat. Sprinkle with cheese. Yield: 8 servings.
|
|