What do you do when you are left with a dozen tomatoes after using them in all kinds of soups, salads, sandwiches and more?
# 1: You vow to stay under control the next time you see these delicious red beauties at the market!
# 2: You create this extraordinary tomato cream sauce to please your family and almost make them forget that all they have been eating for the entire week has been tomatoes in various forms! Yeah, you have to make this sauce to believe that I am not exaggerating here. It is seriously a knock-out of a kind! Topped on any pasta or gnocchi, it offers a satisfying and easy to prepare meal, especially when you are super-tired. Our pasta tasted extra special because we ate this while watching Micheal Phelps take that 8th gold. And boy, is that man for real? What a win!
In ecstasy over this Phelps phenomenon, we helped ourselves to a few extra servings on this pasta! The freshness of the tomatoes added with the smoothness of the cream and two very dear spices, bay leaf and whole peppercorn, take this sauce to a whole new level!
And now before we go to the recipe, please tell me, what do you do when you are left with a dozen beetroots after using them in soups, salads, sandwiches and more? I know #1-- don't lose control when you see them at the market the next time. But for now, please help me with # 2 How about a spicy pink sauce for another pasta night?
Ingredients:
Serves 4
Pasta of your choice
2 tbs olive oil
2 tbs unsalted butter
2 medium yellow onions, finely chopped
3 cloves of garlic, finely chopped
2 1/2 cups finely chopped tomatoes
4 bay leaves
10 whole black peppercorns
3/4 tsp salt
1/4 tsp pepper
1 cup water, whey or vegetable stock plus more if needed
2 tbs tomato paste
1/3 cup heavy cream
Parmesan cheese for topping
Method:
Heat the olive oil and butter in a medium sauce pan. Add the bay leaves and peppercorn and lightly roast for a minute. Add the garlic and onions and saute for about 2 minutes.
Now add the tomatoes and cook until the tomatoes are soft. Add the tomato paste, water or whey or vegetable stock, salt and pepper and stir well. Simmer for about 3-4 minutes. Add the cream and simmer for another minute or two.
Cook the pasta as per the instructions on the box.
Serving:
Mix the sauce well with the cooked pasta. Top with some grated or powdered Parmesan cheese. I prefer to leave the bay leaves in the sauce but you can pull them out before serving.
I am sending this pasta over to my friend, Ruth for her weekly Presto Pasta Night event! Ruth is a wonderful lady and her event has given me the perfect pasta recipes for numerous dinners! I hope you enjoy this one, Ruth!
20 comments:
Great looking pasta dish! I would it that right now, even if i had had a lot of tomatoes. My mom usually freezes tomatoes when she buys a lot and then uses them later in soups or sauces. Or sometimes she makes the sauce and then freezes that. Beetroots... Hum... I've worked in a restaurante were they use to make a pasta with betroot and gorgonzola sauce that was very popular. Also Anna @ cookiemadness.com just made 2 recipes using it I think. Good luck!
The picture is so pretty. The sauce does sound really tasty. I bet the cream really makes it. It's such a great flavor conductor.
I like to take tomatoes and roast them with herbes de provence, sea salt, balsamic vinegar, olive oil and garlic. Then, I let them cool and serve as a cold cooked salad. The process brings out their sweetness. Plus, if you puree them you can use it as sauce for meat or fish.
For the beetroot, if you are really adventurous I have a beet cardamom mousse in dark chocolate cups posted on my site or if you search online I saw recipes for an indian dessert called beet halva (also spelled halwa), or lots of recipes for beet ice cream. Hope this helps...
You always make such attractive food!
Hey, I thought the right answer to #1 was "mail them to Adam, he loves tomatoes"?
But I guess #2 works too, especially when it looks that delicious :)
That looks tasty! Will make use of the two spices you mentioned. Never used them in pasta sauce before.
beetroot- I roast, peel and then throw it in the food processor. Knead a paratha dough using only the beetroot and no water. Lovely red parathas. Another is blend the cooked beetroot with hummus to make a pretty pink hummus. Good luck with the surplus!
I am not controlling myself at all especially the drool! I hope it tastes as good without the cream and the cheese! Maybe I could up the butter a little with nutralite:)
I'm so cuckoo about pasta with tomatoes and cream, anyway you serve it. This looks heavenly!
Pasta looks amazingly delicious. Lovely picture as well.
I love making tomato sauces. I will have to add in cream next time for a special treat:)
Oh my, I am having a tough time deciding the recipe that I need to pick from all your wonderful ideas! But thanks a ton for suggesting these great dishes.
In the mean while, enjoy the tomato cream sauce!
Delicious! I think Phelps would like this, too. ;-)
Paz
That pasta looks nice and tasty.
The post was a lovely read... and the sauce tastes great..Bay leaf is a great addition to this!!
What a stunning dish and it sounds like it tastes just as good. Thanks for sharing with Presto pasta Nights.
This looks great! Very, very tasty! And I love Panna Cotta, I might have to try that one.
And I'm so happy to hear you found my blog and enjoyed it. Thanks for your sweet comments!
This is one gorgeous pasta dish! I adore pasta and I know this would go down a storm in my house!!
Rosie x
Yummy. I've been eyeing a similar sauce in Nigel Slater's book. With bay leaves. Gotta get to it quick before my bay leaves give up the ghost :(
Make and freeze marinara sauce? Keeps really well. And if you freeze them in your ice cube tray, they're really convenient.
The most simple dish can be very delish indeed!
Nice click of pic. Pasta looks yummy
Love your sauce! Your pasta dish definitely stood out from the rest in Presto Pasta Nights! Nice job.
Post a Comment