Any excuse to crush tomatoes makes for a fun afternoon…
It’s still summer! Which means that we have a plethora of tomatoes! Either from our own garden or from our neighbors, we have more arriving everyday — And, since it’s still a little too hot to bake anything, we’ve been busy crushing…
This recipe makes approximately 2 Cups of Tomato Broth
Cherry Tomatoes – approximately 2 pints (do not use green tomatoes)
Basil – 1 Tablespoon Chopped
Garlic Cloves – 3 Crushed
Dried Oregano – 2 Tablespoons
Extra Virgin Olive Oil – 1/4 Cup
Salt to taste
You will need – Measuring tools; Tomato Crusher; Skillet; Spoon; Pot (for cooking pasta); Strainer
This recipe is really so simple…
1. Crush the tomatoes – discard the skins and reserve the liquid
2. Crush the garlic and chop the basil — cook over low heat in the skillet until it starts to crisp up… add the other ingredients along with the tomato broth, and simmer.
3. Cook your pasta — for this we choose Dischi, which kinda has the shape of an elephant ear… Not that anyone would want to eat an elephant ear — but Will thought the idea was hilarious.
Serve the broth over the pasta and season to taste. The broth is light and sinks into the pasta quickly which also makes for a very nice dish as a leftover…
And the NOSH – Did Will eat it? This is where the leftover tip comes in handy… Will didn’t want to eat it the first night — he said “No, I’m not gonna like it..” but I suspect he was just too tired from all the tomato crushing… The next night, however, with the broth all soaked up into the pasta, he ate it and actually said, “I love this pasta.” which was nice until he also said that he loved the fork… We are working on our definitions.