Tomatoes: 3 ways

I’m a preserver…a hoarder…a keeper of things. Especially things that I think can enhance their value going forward. So this dish is a snapshot of some things kept and some things fresh. I hope the taste is evident to the viewer/taster. It is really a simple pasta dish that incorporates a depth of flavor that we miss in the splurge of summertime freshness:

2 TBSP smoke dried tomatoes (see note) chopped
2 TBSP Red wine

-Place in bowl together and microwave for 30 seconds

3 cloves garlic, minced

1 TBSP olive oil

-Place in sautee pan and cook over medium-low heat

3 tomatoes of whatever you have in the garden, cored and diced
3/4 cup of tomato sauce…saved from the previous years abundance, presumably.
1 TBSP balsamic vinegar

-Add all of the tomatoes and balsamic and reserved liquid to sauteing garlic and oil mixture

-Simmer until aroma fills the room (additions of basil, fennel, ore oregano to taste)

-Season and toss with boiled pasta of choice

-Smoke dried tomatoes add depth of flavor, fresh add texture and brightness, sauce adds body and richness

*Note- I make smoke dried tomatoes out of Juliet variety ( a miniature plum tomato).  Smoke over indirect coals/wood for 1-2 hours at no more than 200 degrees and then finish in dehydrator)