This past summer, I canned an exorbitant amount of tomatoes. Once we consider that there is only one of me, and that tomatoes aren’t a regular part of my diet, I feel like we really can accurately call the amount of tomatoes I have in my basement “exorbitant.” This not merely melodrama, people. This is reality.
Coming to the aforementioned conclusion, I realized that I need to start eating my canned tomatoes, instead of just leaving them to sit on my shelf. All lonely like. Pretty and organized. But lonely.
Over lunch today, I consulted my trusty Joy of Cooking for some inspiration, and made a quick and easy pasta sauce out of one of the jars.
Adapted from Joy of Cooking
You will need:
- 1 Tbs olive oil
- 1 shallot, diced (alternatively, you could use 1/2 small onion)
- 1-15 oz can of diced tomatoes (or a pint sized jar)
- 1 tsp. basil
- 1 tsp. thyme
- salt and pepper to taste
- Add 1 Tbs olive oil to a small skillet.
- Once it is hot, add diced onion and cook for 2-3 minutes.
- Add remaining ingredients, bring to a boil.
- Reduce to a simmer and cook until desired consistency.
While your sauce is simmerin’ (15 or 20 minutes is all it should take), cook up your favorite kind of pasta. When it is done, drain it, adding 1/8 cup pasta water to your pasta sauce. Let the pasta sauce simmer for 2 more minutes, and then top your pasta.