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)
Yum!! Will have to try!!
The Wiserweiser:-)
@Donna I know where you can source those smoke dried tomatoes.