15 Minute Heirloom Tomato Pasta Sauce
This is the fastest, easiest pasta sauce ever. And if you're like me, when those summer heirlooms come into the farmers market, you buy a few more than you can actually eat. Because they're so sweet, you don't have to add much else to make a tummy pleasing pasta sauce.
- Heirloom tomatoes, cored and rough chopped (I like the orange and yellow ones that look like sunsets, but you can use whatever you've got). Use one medium per person.
- Onion - 2 T rough chopped per person
- Garlic - 2 cloves rough chopped per person
- Fresh basil - 6 leaves per person
- Fresh thyme - 6 5-inch stems per person, but discard the stems
- Fresh oregano - 4 5-inch stems per person, and yup, discard the stems
- 1-2 tsp Colgin's liquid smoke (the other brand is too strong).
- Salt and pepper to taste
- Pasta of your choice
- 2-3 T reserved pasta water from cooking
- Put some pasta up to boil in salted water. While it cooks...
- Saute onion on medium for 2-3 minutes (you can use olive oil, or just a good nonstick pan).
- Add tomatoes (you could peel them first, but I don't bother).
- Add a sprinkle of salt and pepper to help onions and tomatoes sweat.
- When the tomatoes are mostly broken down, add herbs and garlic, and cook another 2-3 minutes.
- Add liquid smoke, taste, and adjust seasoning.
- Add in cooked pasta and a couple tablespoons of pasta water. Starch from the pasta and pasta water helps thicken the sauce.
As my Italian friends say, Ciao bella! Mangia bene!