Semi-fresh spaghetti sauce. 7/27/19

I used my last container of frozen spaghetti sauce for our dinner on Saturday night. Knowing that we would be facing a tomato glut by this point in the summer, I filled each container only half full so that my sauce could be enhanced by fresh tomatoes when I went to use it.

I used two of our daughter’s fully ripened green tomatoes which are gargantuan, each weighing around a pound. Zapping them in the microwave loosened the skin and I also de-seeded them ( mostly.) While de-seeding, skinning, and cutting them up for the sauce I always work over a colander on a bowl so most of the juice is caught. These tomatoes were really juicy and I ended up with a thinner sauce than I wanted so I had to simmer it down for 30 minutes.

Wow, what an intensely bright and tomato-y sauce resulted! John made 8 ounces of whole grain linguine which gave us plenty of pasta for tonight and leftovers for lunch tomorrow!

Linguine with semi-fresh pasta sauce and garnished with cherry tomatoes and parmesan cheese

P.S. Always finish cooking the pasta in your sauce!!

This entry was posted in Beef, Italian, Kitchen tips, Pasta, Vegetables and tagged , . Bookmark the permalink.

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