Like the MamaLand Empire!

Have you joined the MamaLand Empire?
      ... and join my mailing list for biweekly Jewish parenting ideas - no spam, no ads, just me!

Thursday, September 03, 2009

The easiest fresh garden tomato rosé sauce for pasta

pasta 002

I’ve done this twice so far and it has been an astonishing success.  Super-easy and you can use whatever fresh tomatoes are bouncing around your garden (in my case, often literally)!

  1. This sauce is basically two easy sauces combined:  tomato sauce and creamy white “alfredo” sauce.  Of course:  white + red = pink.

First, make the tomato part of the sauce.

  1. Gather whatever tomatoes are bouncing around your garden.  A couple of cupsful is fine.  Any mixture of varieties will turn out delicious. 
  2. While you’re out there, pick some basil.  You’ll use it later.
  3. Toss the tomatoes with a bit of water into a small saucepan, add a bit of salt, cover.
  4. Cook on low until tomatoes start to lose their shape, and then you can turn it up a bit.
  5. Boil until tomatoes are soft and have lost most of their shape.  Remove from heat.
  6. Add basil leaves to taste and purée in blender.  Yes, you are leaving the skins and seeds.  That’s why this isn’t a real rosé sauce.  Don’t serve it to company.  Keep it all to yourself!

Meanwhile, prepare a basic creamy white sauce:

  1. In a small saucepan, melt two to four tablespoons of butter over just-under-medium heat.
  2. Add a few crushed-garlic cloves, if you like garlic.
  3. Add two to four tablespoons of all-purpose flour (I use the same amount of flour as butter).
  4. Stir flour over heat in saucepan until it just begins to brown – DON’T LET IT BURN!
  5. Add a small amount of evaporated milk and stir the flour vigourously into the milk until smooth.  It will be very thick at first.
  6. Add evaporated milk, 1/4 cup at a time, mixing thoroughly with each addition, until desired thickness or thinness of sauce is reached (or just toss in the whole tin!).
  7. Add salt and pepper to taste.

Finally, bring the two sauces together to make the rosé sauce:

  1. Pour puréed tomato/basil sauce in blender into creamy white sauce.
  2. Stir vigourously to blend.
  3. If mixture is too thick, add milk.  If too thin, let bubble on medium-low heat, stirring constantly, until desired thickness is reached.  Or just give up – you’ll do better next time!

Toss with pasta or pour over top.  Serve.  Enjoy.

1 comment:

decemberbaby said...

Oh, wow. I just made this for dinner. My tastebuds are exploding!