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Oct 26, 2006 02:00 PM

Pesto Pasta variation

I had a bunch of homemade pesto leftover as well as some ugly tomatoes. These tomatoes were left too long on the vine during our cold spell. So, I sauteed garlic, chopped tomatoes, chopped red hot cherry peppers together until the juices ran. Then I added half lb of rock shrimp and simmered until the shrimps cooked through. Tossed this with the pasta and pesto and it was great. Next time, I will save some pasta cooking water to toss with the pesto pasta because it was a little dry. There was some juice from the tomato shrimp sauce but it could have used more.

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  1. People are passing up this thread because they have no idea there are pictures in it !!!

    Edit the subject line, beetlebug, and say [Pics Included]. The food looks appealing. I have a few tomatoes on my plants also that I feel I need to salvage after seeing what you did with yours. Hope it was enjoyable.

    1 Reply
    1. re: Cheese Boy

      Thanks. Unfortunately, I missed the "editing" window. But, it was a great way to use up miscellaneous leftovers in the fridge and pantry.

    2. Oh, yummmmm, beetlebug! That looks delicious! I cooked up a crockpot of my three-day spaghetti sauce this week for just the same purpose -- getting rid of the last of summer's bounty. Used up yellow, orange, red and green peppers and about eight large tomatoes. This time was the first time I'd ever started my sauce using raw tomatoes, and next time I think I will blanch, peel and seed them first. Took three large cans of tomato puree to get rid of the runniness of the tomatoes! But it sure was goooood.

      4 Replies
      1. re: pilotgirl210

        Oh... Lordy, Lordy, Lordy. Pilotgirl210, yes, fresh homegrown tomatoes can sometimes
        be "runny" depending a lot on the amount of rain they've received that year, but you've completely altered the taste of your sauce by adding *canned* puree to it. Pooey. Next time, just cook it down. Reduce it. It might take a while, but the results are good.
        If you're looking for volume or quantity, then of course, add the puree.

        1. re: Cheese Boy

          Rain? What's that? My tomatoes have never seen the stuff. They're still a bit watery, though. Do you seed your tomatoes? Drain them? Or just cook them down? I'm making some sauce tonight.

          1. re: Glencora

            I peel and seed via a food mill. Then, I cook down whatever the tomatoes render. The result is a delicious sauce made with homegrown tomatoes. Sometimes it yields a lot, sometimes not so much. The more flesh on the tomato, the better. Romas tend
            to be best. I usually plant a variety of tomatoes and use whatever I can harvest.

        2. re: pilotgirl210

          Don't just make sauce. There are SO many other things to do with tomatoes. Plum tomatoes are for sauces because they are fleshy. The others have to be cooked too long as they have too high a water content. So take advantage of that!

          Fresh tomato soup is wonderful. Simmered only a few minutes, it tastes like a summer day!
          Add the rest of the garden's end of season produce and make a quick Autumn vegetable soup.
          Whir them in a blender for fresh tomato juice. Strain and chill. It takes a little experimentation to get the seasoning you like. I cook mine a little with a mirepoix and some spices for a V-8 type Bloody Mary mix. Add Vodka and forget about sauce!

          Save the sauce recipes for plum tomatoes. Use the slicers for recipes where the extra liquid doesn't matter or actually helps.

        3. One yummy Greek dish was a sauce of tomatoes, shrimp, and feta on corkscrew noodles.