Right around now the happy homemaker part of me that I swear is somewhere deep down in the recesses of my soul wishes I had time to can my own tomatoes. I have such high hopes every year. But this year it is just not meant to be. Too busy, remember?
Anyways, we received some great tomatoes in last Friday’s CSA pickup and I’ve been snacking on the little guys, but decided to actually make something with the larger ones.
And that “something” is …
- 2 lbs fresh tomatoes (about 3 large, 2 small/medium, and a few grape tomatoes), chopped
- 1 clove garlic, chopped
- ½ small sweet onion (I had two tiny red onions from our CSA that I used)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (or to taste)
- 1 teaspoon sugar
- 1 teaspoon salt
- Pinch red chili pepper flakes
- Fresh ground pepper, to taste
- ¼ cup fresh basil leaves, finely chopped
- 1 lb gluten-free brown rice spaghetti, prepared
- Heat olive oil in a large skillet over medium heat.
- Add garlic, onion and chopped tomatoes.
- Saute for two minutes.
- Add salt, sugar, pepper, red pepper flakes and lemon juice. Stir to combine and let saute for two more minutes.
- Add half of the basil leaves. Stir to combine.
- Taste for seasoning.
- Reduce heat to low and cover. Let simmer ever so gently for a few more minutes until pasta is cooked.
- Toss in the remaining basil just before serving.
There are a ton of reasons why I love making this dish.
The freshness of the tomatoes and basil comes through so cleanly.
It just breathes ‘summer’.
It takes less than a half hour from start to end and before you know it you’re shoving tomato-y carb-y forkfuls of delightfulness into your mouth.
It’s so easy I could do this blindfolded. In fact, I *promise* you all that the next time I make this I will be blindfolded – and I’ll catch it all on video. Stay tuned!