Ah, spring. Summer. Whatever. The time when vegetables start looking abundant, I can pick up a flat of strawberries, and tomatoes (even the non-local ones) start ACTUALLY tasting like tomatoes. Also known as the time when, unless we’re grilling, I’m not a huge fan of using the stove for long periods of time. I mean, it’s hot up in here, yo.
So, what to cook on these almost hot (but not too) evenings where the fresh smells of the farmer’s market seem to follow you home? A fresh tomato sauce! Apron Anxiety, this one’s for you! With minimal ingredients and a flavor that literally wows you, this is the perfect thing to make…whether you’ve got 30 minutes or 3 hours and are just dying to eat outside!
I picked up some local heirloom tomatoes (read, stupidly gorgeous) at the market, and made a super easy sauce with those, an onion, some garlic…and freshly picked basil and oregano from my porch herb pots. Add some pitted Kalamata olives and a bit of crumbled feta. And literally? That’s it. Sweet, delicious and somehow insanely creamy, this pasta last night even had “food isn’t always food without some meat” J loving it!
This would be outrageous with anything…as a topping for grilled chicken, or even served with quinoa or barley!
Healthy, fresh, and tasty? I mean, come on…isn’t that what summer food is really about?