Sparks from the Kitchen

While I was out on the East End this past Sunday with my Mom and Grandma we stopped at Harbes Family Farm which is one of the many farmstands along the wine trail. I picked up a few beautiful tomatoes and a pumpkin.  I wanted to make some sauce using a few of the tomatoes so I looked through my fridge and cabinets to see what I could add to those sweet, wonderful smelling tomatoes.  The outcome was a fresh sauce that just bursts with amazing tomato flavor. It was easy to make and was absolutely delicious.

Fresh Tomato Sauce

Ingredients:

• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• a few slices of onion (I used some red onion that I had left over but any will work)
• artichoke hearts-a few good heaping spoonfulls, chopped
• large green olives, pitted and chopped-I used 4 but you could use more or less
• 2 large tomatoes, chopped
• 2 tbsp tomato paste
• basil leaf-ripped into small pieces
• 1/2 lb capellini
• a few grates of parmesan cheese
• salt & pepper to taste

Instructions:

1. In a large skillet heat the olive oil over medium heat. When hot add garlic and sautee until golden and fragrant. Add onion, olives and artichokes and cook until they start to soften-just a few minutes.  Add the remaining ingredients except for the cheese. Bring to a good steadybubble then reduce heat to simmer and stir occasionally until tomatoes are soft and can be smashed with a wooden spoon in the pan.
2. Add cheese, cook for another minute or two and then serve spooned over the pasta.

Makes 2 servings.

Sparksfromthekitchen.com original