Time well spent

In just five short hours, you can go from this....
to this....
to this....
....and end up with the best, sweetest, freshest tomato sauce you'll ever taste. Even though tomatoes seem to be in over-abundance...I harvested 18 pounds off of three plants Sunday morning...soon enough the season will have run its course and you'll be kicking yourself for not preparing for the long, cold winter nights ahead when the only cure is a dose of summer. I posted this recipe almost exactly a year ago, and it bears repeating, as last night w and I made up the last batch of last years sauce and it was heavenly.
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Slow Roasted, Herb Scented Tomato Sauce
an E.D.T. original

method:
Destem tomatoes and cut in half. Arrange on foil that has been placed on top of grill grate (poke several holes in foil to facilitate smoke seepage). Arrange tomatoes on top as shown above. Drizzle olive oil and sprinkle salt on tomatoes and top with sprigs of thyme. Place grill over medium-hot fire, arrange soaked rosemary sprigs around the outside of the coals (not on top of them as they'll burn to quickly), cover grill and let roast for four or five hours. To maintain a good temp, close top and bottom vents halfway (you may need to replenish the charcoal to maintain the temperature). When done, carefully slide tomatoes off of grill with spatula into large bowl. When cool place tomatoes in food processor in batches and purée until smooth. Portion into freezer containers, place in freezer, and wait for winter! You can also do this in a 250* oven, but you’ll lose out on the herb-tinged smokiness that takes this sauce over the top.

Bucatini w/ Raw Nut Pesto and Tomato Sauce

This is what happens when I get to many recipes backed up in the to-do file. I miss out on something that tasted really different, and really good. I looked at the date in my recipe folder when I copied this into it. January '07. Over a year ago. I could have had this fab pasta at least two or three times in that period. Better late than never, I guess.

I'm always looking at different things to do with my beloved pasta (the other half in the addictive carb union with bread). I remember this one caught my eye in the New York Times because it was so different...a raw pesto made from four different kinds of nuts. Since that was out of my scope at that time, I knew it was something I had to try. I just didn't know it'd take me a year+. C'est la vie, It was worth the wait, and if you want something out of the ordinary...and not that I care but vegetarian friendly... to spring on your jaded palates, you've got to rock this great dish!
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Bucatini With Raw Nut Pesto and Tomato Sauce
(Bucatini alla Lipari)
Time: About 40 minutes

for the tomato sauce:
1⁄4 cup olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 pound (about 2 cups) canned whole peeled tomatoes, with juice
Salt and freshly ground black pepper

the nut pesto and tomato sauce


for the pesto:
2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, like pine nuts, walnuts, pistachios and hazelnuts
3 to 4 leaves of fresh mint
Freshly ground black pepper

for the pasta:
Salt
1 pound bucatini
Fresh mint leaves, for garnish
Grated sheep’s milk pecorino.

1. For tomato sauce: In a heavy-based saucepan over medium heat, heat oil and sauté onion until translucent. Add garlic and tomatoes with their juices, breaking up the tomatoes with a wooden spoon. Season with salt and pepper to taste. Simmer uncovered until most of the juices have evaporated, 20 to 30 minutes. Meanwhile, prepare pesto.

2. For pesto: In a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.

3. For pasta: Bring a large pot of lightly salted water to a boil. Add bucatini and cook until al dente (firm to the bite). Set aside 1⁄2 cup pasta water, and drain pasta well. Return pasta to the warm pot and add pesto and tomato sauce. Toss well to coat, adding reserved water as needed to thin the sauce. Transfer to a warm serving bowl and garnish with fresh mint leaves. Serve with pecorino cheese passed separately.

Yield: 4 servings.

cooks note: a good quality pecorino is really key here, as it adds an essential saltiness to the dish. Also don't be shy with the pasta water as the nut pesto really thickens up.

Getting Saucy!

Like me do you have an abundance problem? Too much of a good thing? Pounds and pounds of round red orbs falling off of your tomato plants, overflowing your baskets, rolling across your counters? Fruit flies buzzing about? I don't know about you, but no matter how freaking delicious they are right now I can only eat so many. And I've been eating dozens! So here's what ya do, so you can enjoy them when the dark days of winter are sapping your spirit...say January or February...when all seems cold and gray and tomato season seems to be not just months, but years away: MAKE SAUCE! In particular this sauce because nothing could be easier. I mean really easy in that walking down the street and breathing sort of way. If you don't have tomato plants at home, get yourselves to the nearest farmer's market, because tomato season is on! And come February, when you have your delicious, steaming platter of spaghetti with marinara sauce in front of you, and after that first bite you taste the sunny warmth of summer, think of me and know I'm probably doing exactly the same thing!

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Summer Fresh Tomato Sauce
(thanks to w's friend Kathleen for the inspiration!)

ingredients:
1 dozen (or more....or less) fresh tomatoes (I would use medium round or Roma/San Marzanos. Save the big beefsteaks for your burgers and BLT's)
kosher salt
extra virgin olive oil

method:
Preheat oven to 250*. Destem tomatoes. Slice tomatoes in half and arrange cut side up on rimmed baking sheet. Sprinkle with salt. Drizzle with olive oil. Slide baking sheet in middle of oven and roast for 3-1/2 hours. remove baking sheet. Carefully slide a spatula underneath each tomato and drop into work bowl of food processor. It may take a couple of batches. Pulse tomatoes until chopped to your desired consistency. Eat fresh, or remember that winter will soon be here and freeze a few conatiners.

*cook's note: I read a lot of recipes that called for adding herbs sprinkled on top while they roast. I think this takes away from the essential freshness of this sauce. Save the herbs to add when you heat up the sauce later.