As planned, last night I made an uncooked sauce with some of the beautiful tomatoes that I got at Sunwing Farms. It turned out great – and took less than 20 minutes. Here’s what I did:
Ingredients for 2 appetizer servings
3 very ripe medium tomatoes
2 cloves garlic, finely chopped or pressed
2 tbsp extra virgin olive oil
2 tbsp fresh basil, chopped
3 oz/ ¾ cup dried gemelli pasta – or any other shape you like
Salt & pepper to taste
Parmesan cheese, grated or curls, to taste
- Heat BBQ to about 400degrees (medium hot)
- Warm the serving bowls in microwave (2 minutes) or in the oven
- Bring a pot of salted water to the boil for the pasta
- Once the barbeque is hot, briefly char the tomatoes on all sides – just until the skin marks and starts to split. This should take 3-5 minutes in total.
- Cook the pasta in the boiling water, as per package instructions
- While the pasta is cooking, roughly chop the tomatoes
- Drain the pasta, and put back in the still-warm cooking pot.
- Add the olive oil and garlic and stir. Add the tomato and basil and stir gently. Generously season with salt and pepper.
- Serve in warm bowls, garnish with basil leaf and parmesan cheese
Shortcut: Skip the grilling of the tomatoes – it probably doesn’t add that much.
Optional: I’ve also made a variation of this where you add 1 inch chunks of brie cheese after the olive oil and garlic, but before the tomato. If you do this, you may want to keep the cooking pot on the warm burner to help the cheese melt.
Secret to this recipe: Using the best ingredients you can get/afford. This is all about the ingredients – not technique.