As much as I adore red sauce, it starts to feel really heavy as the days turn sunnier and warmer.
I hate to admit this, but I also start liking to spend less time in my kitchen. I came up with this super simple recipe using vine ripened tomatoes that were smiling at me from my countertop on a bright sunny evening here in lovely Wisco.
I like how light and sweet this Summer Fresh Tomato Sauce turned out.
Pick up some fresh ravioli and a bunch of tomatoes and woila! An easy weeknight dinner with plenty of time for playing in the yard…
Here’s What You Do:
Preheat the oven to broil and slice the tomatoes. Season them generously on both sides with sea salt and pepper. Line a baking sheet with parchment paper and lay out the tomatoes trying not to overlap them. Drizzle liberally with extra virgin olive oil and then lightly with honey. Broil for about 15 minutes or until they start to brown. Be sure to turn them every five minutes since broiling goes so fast. You can use a potato masher to mash the tomatoes or put them in a food processor and pulse a few times. Toss with warm pasta and the parmesan. Season with extra pepper. (I added red pepper flakes to my helping too!)
Are food aversions hereditary? I am beginning to think so with the way all my boys turn their noses up at tomatoes. So, it was important for me to really blend the tomatoes well for my four year old and add an extra dash of parmesan!
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