Great Basil, Great Tomatoes...
- CindyJ Aug 18, 2008 05:48 AM
...now I'm looking for a great recipe for a summer pasta sauce, either cooked or uncooked, that will showcase both. There are all kinds of tomatoes available at the produce stand including many varieties of heirlooms, San Marzano (locally grown), and others. I'm not sure which ones, or which combination would make the best sauce. Your suggestions?
Drop fresh tomatos in to a water boil to slip skins off then chop , Put a little really good evoo in a skillet and saute some fresh chopped garlic then add fresh tomatos add either white or red wine then finsh with the fresh basil. I add quite a lot but you need to put it in to your taste as it can be quite strong. Finish with some kosher salt. this is so fresh and good tossed with pasta and some good grated cheese.
Okay, so I made a really wonderful summer sauce. I ended up using a combination of locally grown San Marzanos and heirloom Striped Romas. I sauteed some thinly-sliced garlic in EVOO, to which I added some crushed red pepper. I ran the tomatoes through a tomato press to remove skins and seeds, put them in the pan with the oil, simmered the sauce briefly to thicken it a bit, added a bit of dry white wine, added a couple of stems of basil (leaves attached) for the last 5 minutes of cooking, then removed the stems. At serving time I added a chiffonade of fresh basil to the plated pasta. It was quite good, but VERY expensive, given the price of farm stand tomatoes. Which makes me wonder -- is it worth it to use these tomatoes for a sauce that is cooked? Would good-quality canned tomatoes have served me just as well?
Just curious how your locally grown heirloom San Marzano's taste compared to the official Italian DOP varietal ? I've never had locally grown.
Having had the imported many times I'd try the local San Marzano's run thru a tomato strainer/mill and added to golden thin sliced garlic and crushed red pepper done in EVOO, generous salt and pepper...bring to a boil and add "pre-al dente" pasta to pan...heat again till it all comes together and San Marzanos "stick" to the pasta..add fresh torn basil pieces on top at end. The beauty of the San Marzano's is that their texture when milled and heated creates a juicy silk on the pasta rather than a pool below.
I like to roast fresh San Marzano tomatoes. Toss them in a little olive oil, s/p, some of the basil, a few cloves of garlic. Roast the whole thing for about 20 minutes until the tomatoes caramelize a little on the outside. Then dump the whole mixture into a blender and puree until smooth. Strain it to get any big chunks out (a medium mesh strainer). Season to taste. If it's thick, add a little of your pasta water to get the consistency you want.
I am currently obsessed with turning tomatoes and basil into pasta puttanesca. I'm one of the truly lazy who doesn't mind skins or seeds, so I merely chop the tomatoes and add them to the rest of the ingredients (and anyway, seeding tomatoes removes all the umami-rich gel). Sometimes I just sweat a little onion with the anchovies and add that to the rest of the ingredients, and let the sauce sit at room temp for an hour to let the flavors meld, and dump it over the hot pasta-- the tomatoes and basil having never been cooked.
I use 3 or so lbs of glorious tomatoes
a tablespoon++ or so of capers
a tin of anchovies (absolutely worth getting over the skeevy factor; these are integral!)
several handfuls of basil, leaves torn
a half cup++ of kalamata or other punchy, dark olives
some onion, preferably red. Minced.
plenty of olive oil
I think the uncooked version is fabulous on a hot day. I usually cook it, but ever so gently.
Good with a rose with some real body.