Monday, October 5, 2009

Lots of tomatoes and nothing to do?

If you live in the Midwest, you know that it is the time of the year that as the temperature falls, you may indeed have a lot of tomatoes come in off the vine as opposed to letting them freeze. Here is a quick and easy recipe for a pasta dish that will help to put a few of those to good use.


1 cup diced tomatoes
1 pound pasta - spaghetti works fine
2 cloves minced garlic
Olive oil
Basil to taste - use fresh if you have it

In a skillet, heat some olive oil over a medium high heat. Add the garlic and then the tomatoes. Salt and pepper them lightly while stirring. Add the basil when the tomatoes begin to break down and there is liquid in the pan. Continue to lightly stir the mixture to keep it from sticking.

After about 5 minutes you will see the tomatoes start to break down a bit and the misture will have a smoother texture. You do not want to cook it down to a sauce. You do want to retain the tomato chunks as they are. When pleased with the consistency, pour over cooked pasta, mix and serve. It can make a great meal with a salad or add a chicken breast to it for another variation.


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