Sunday, August 31, 2008
That title is a mouthful. It's the last of the tomato recipes! If you still have some tomatoes on hand, and they're beginning to get squishy, this is a great way to use them up if you aren't in the mood for a heavy marinara.
These aren't tomatoes that I grew. I have never successfully grown anything other than the children. And morning glories. But my mom has a great tomato crop, and we live close by to an awesome produce stand.
This is a great, easy pasta sauce with a bit of a bite due to a handful of sundried tomatoes and capers. I was supposed to toss in some frozen peas at the very end to make it more of a full meal, and I completely forgot. We didn't miss them, but I'm going to add them to the leftovers.
--1/2 cup sundried tomatoes in oil, drained and rinsed
--5 fresh tomatoes, chopped
--1 medium onion, minced
--8 garlic cloves, chopped
--2 T capers, drained
--1 T Italian seasoning
--1/2 cup frozen peas, optional
--fresh Parmesan cheese, optional
--1 pound cooked pasta (I used Trader Joe's brown rice penne)
Use a 4-6 quart crockpot for this sauce.
Chop up the tomatoes, garlic, and onion and toss them into your crockpot. Add the tablespoon of Italian seasoning. After draining and rinsing off as much of the oil as you can from the sundried tomatoes, add 1/4 cup of them whole to the crockpot. Chop up the remaining 1/4 cup, and then add that. Stir in the 2 T of drained capers.
Cover and cook on low for 6-8 hours. Stir in the frozen peas 20 minutes before serving. Toss the sauce with hot cooked pasta. Garnish with shredded Parmesan cheese.
This was a great meal, and we all really enjoyed it. My kids aren't quite sold on capers, but they enjoy pasta a lot, and ate quite a bit.
This was a great dinner on a Saturday night. I love turning the crockpot on during a weekend morning---it saves us from ordering take-out on a busy day.