The Recipes

Summer Tomato Sauce with Whole Wheat Pasta

I came back from California a few days ago and was delighted to find that one of the local farmers still had gorgeous heirloom tomatoes up for grabs.  I decided to continue on in my "end of summer" cooking spree and make a nice batch of tomato sauce before the gorgeous tomatoes are out of season again.

Summer Tomato Sauce with Whole Wheat Pasta


- 6 heirloom tomatoes
- 1/2 small yellow onion, diced
- 1 large clove garlic, minced
- pinch red pepper flake
- 1/4 c. whole wheat pasta, prepared to package instructions
- olive oil
- salt
- pepper
- handful of basil, torn

Heat a large pot of water and bring to a boil.  Core the tomatoes and slice an "x" in their bottoms.  Once the water is boiling, drop the tomatoes in for just shy of a minute.  Transfer them immediately to an ice bath.

Once cooled, peel the skins off of the tomatoes.

In a large pot, heat 1 T. of olive oil.  Add the onions and seasons with salt.  Sweat the onion for 5-6 minutes.  Add the garlic, stir for a minute, then add the crushed red pepper.  Pass the tomatoes through a food mill and add to the sauce.  I set my food mill directly over the pot.  Simmer for at least 20 minutes.  Add the basil in the last minute.

Prepare the pasta.

Add the pasta to 1 c. of the sauce, making sure to include a bit of the starchy cooking water.  Plate the pasta.  If you want, garnish with cheese, or just a sprig of the fresh basil.