When summer arrives and I can pick beautifully ripe tomatoes from our garden, I create this fresh, uncooked tomato sauce for pasta dishes. I let the diced tomatoes and seasonings marinate briefly while I prepare the remainder of the meal. This releases the juices from the tomatoes and they make their own “sauce” with the olive oil and balsamic vinegar. So very good!
This is just one of many, many ways you can use a fresh tomato sauce. Sometimes we skip the shrimp and just toss the sauce with pasta, and top with grated Parmesan or feta cheese. Once you get this technique down, you can be very creative!
Fresh Tomato Sauce Ingredients:
Ripe tomatoes, seeded and diced (I used about 4 medium tomatoes for this dish)
Minced garlic – to your taste
Extra Virgin Olive Oil – I used about 2 tablespoons
Balsamic Vinegar – about 2 teaspoons or to your taste
Kosher salt and fresh ground pepper – to your taste
Fresh Basil – a big handful!
Combine all ingredients except the basil in a bowl and let set at room temperature for approximately 30 minutes, while you prepare the rest of your meal
A few minutes before serving, chop the basil and toss in with the tomatoes. (I wait until just before serving to chop the basil. Fresh basil darkens after it is cut and I like it to be bright green when I serve it. )
To create this dish as pictured in this post…
Fresh Spinach – 4 to 5 ounces
Raw Shrimp – as much as you like
Light Olive Oil – 2 tablespoons or as much as you need to saute
Cooked Pasta – about 8 ounces raw, cooked and drained
Chop about 5 ounces of fresh spinach.
Heat the olive oil in a pan and saute raw shrimp until it just starts to turn pink. Remove from pan to a bowl.
Add the chopped spinach to the pan and saute until wilted.
Add the shrimp back to the pan along with the cooked pasta. Heat through.
Place the shrimp, spinach and pasta on a plate and top with the fresh tomato sauce. Be sure to spoon some of the delicious juices from the bottom of the tomato bowl onto the pasta. Top with your favorite grated or crumbled cheese.