Here’s a quick way to enjoy local tomatoes that are bursting with flavour this time of the year. When you only have 15 minutes to make dinner this recipe is ideal. Serve with a green salad.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes: 4 – 6 servings
| Ontario field tomatoes | 9 or about 3 lb | 1.5 kg |
| good-quality olive oil | 1/3 cup | 75 mL |
| large cloves Ontario garlic, crushed | 3 | |
| small Ontario sweet green pepper | 1 | |
| Ontario green onions, thinly sliced | 4 | |
| finely chopped fresh basil or 1 tsp dried basil | 1/4 cup | 50 mL |
| leaf oregano | 1-1/2 tsp | 7 mL |
| dash of hot pepper sauce (amount depends on how spicy you like it) | ||
| salt, coarsely ground black pepper and granulated sugar (each) | 1/2 tsp | 2 mL |
| freshly grated parmesan cheese | 3/4 – 1 cup | 175 to 250 mL |
| whole wheat fettucine or spaghetti. Corn pasta works well as a gluten free option | 1 pkg | 450 g |
- >Slice unpeeled tomatoes in half; squeeze out all juice and seeds. Chop and place in large bowl. Add oil and garlic. Finely chop green pepper; add to the bowl along with the onions, basil, oregano, salt, pepper, hot sauce and sugar.
- >Meanwhile, in large pot of boiling salted water, cook pasta, stirring often, for about 10 minutes or until “al dente.” Drain and turn into large pasta bowl. Immediately add tomato mixture and Parmesan. Toss until evenly distributed. Serve right away.
Source: http://www.foodland.gov.on.ca/english/vegetables/fieldtomatoes/recipes/pasta-garden-tom-sauce.html
Nutritional Information (1 Serving [when recipe serves 6]): Protein: 15.0 grams Fat: 16.0 grams Carbohydrates: 66.0 grams Calories: 468