Yesterday My friend Shanna and I made a trip to Miller Farms Market, in Locust Grove, Virginia (about 25-30 minutes west of Fredericksburg, where I live). It was the first trip there for both of us (although I realized after getting directions that I have passed it dozens of times on my way to Orange, VA). They of course carry farm fresh produce, and all sorts of goodies to eat (can you say local honey?), they also have a lovely selection of gift items for sale. The store is very cute.
They also have pick-your-own berries, which we didn't do because it was too hot for us and muddy. Unfortunately the strawberry season for our area is just about over, so they are closing the strawberry patch at the end of this week, but I'm adding going back to pick blackberries to my "summer bucket list". I didn't end up buying a whole lot this trip, just some tomatoes, and peach butter, and milk (in a glass jar..... I don't really even like milk, I had mainly gotten it for my husband - who is a chef (and loves milk)- because I knew that he would appreciate it, but I tried some of it when I got home and oh my goodness it was the best milk I've ever had!), and some delicious peanut butter cookies which barely made it home and only lasted for about another 10 minutes once they did (I won't be telling my husband about those since I "accidentally" didn't save him any).
I'm definitely hoping to make another trip out there before long, perhaps this time with the Hubster and my mom in tow, but in the meantime I thought I would share what I'm making for dinner tonight with some of the tomatoes I bought.....
Campanelle Pasta with homemade Tomato Sauce
Ingredients:
Tomatoes
Olive oil
Fresh Garlic
Onion (optional sometimes I use it sometimes I don't)
Salt and Pepper
Italian herbs seasoning
Campanelle Pasta
Grated Parmesan Cheese
~I usually only make just about enough for the two of us so adjust accordingly for the number of servings needed. (Although I will say that my husband eats a lot sometimes - okay so do I- so what serves the two of us may serve more for other families - especially if you serve a side with it) It's very simple to make and to customize, and is delightful for summer because it makes a nice light sauce. (I'm not always a huge fan of heavy tomato sauces - especially in summer)~
{1} put a pot of salted water on to boil
{2}cut your tomatoes (I usually use about 5 for us) into relatively small pieces (discarding the seeds... no one wants seeds in this dish) and mash/crush (I usually just use my hands but you could use a fork or spoon or even a potato masher if you prefer) into the bottom of a wok style frying pan (if you don't have one just use whatever is the deepest sided frying pan you have.... and seriously consider getting one.... It is one of my favorite pans to work with for all sorts of dishes). with a liberal drizzle of olive oil and some salt and pepper.
{3} cook the tomatoes over medium to medium-high heat (simmering) until they have broken down into a sauce like consistency (usually about 15-20 minutes or so) stirring periodically and crushing any large pieces remaining to reach your desired level of "chunkiness" (if you want to add onions - or really any other veggi- you can add them at any point during this step depending on how well cooked or crisp you would like them to be)
{4} while cooking the tomatoes down cook your pasta according to package directions and drain.
{5} when tomatoes are almost done (probably about 10-15 minutes into the cooking time) grate (yes I said grate - with a micro plane) a clove or two of garlic (or more if you really like garlic) over the tomatoes and mix in well. Also add Italian herbs to taste and more salt and/or pepper if necessary, and continue to cook until the tomatoes are done and the flavors have all melded (smell it - you'll know... the tomatoes will have lost their raw smell and the seasonings all blend with each other... A trick I have learned/developed is to breathe in through your mouth over the dish.... it sounds weird, and probably looks weirder still, but it really will give you a pretty good idea of what it tastes like.... or just taste it...). Depending on the tomatoes you may also need to add a pinch of sugar.... I usually don't with this dish but these tomatoes were still to acidic tasting after cooking down so I did add a tiny bit of sugar tonight. (again use your own judgement to your own tastes)
{6} once you are happy with your sauce (and really for this particular "recipe" it's really all about how long you want to cook it and how much of each flavor you want to add - there's no "right" amounts) turn your heat to low (or "warm" as my stove says) and add your pasta to the pan and toss until well coated with sauce.
{7} mix in some Parmesan cheese and heat for a few minutes longer (until the Parmesan is well melted into the sauce). Serve topped with just a bit more if desired.
This dish pairs really nicely with a simple salad or some crusty bread with either a bit of butter or dipping oil, or some garlic bread fresh from the oven/broiler (or salad and bread.... why not.....) and of course don't forget a glass of wine ;)
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