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Rustic Pasta Sauce

RECIPE – Rustic Pasta Sauce
The Vegetarian Librarian

Bunch of fresh tomatoes (I used 9 in the webisode, but you can use a large can, I like whole tomatoes)
1 chopped carrot
1 chopped onion
2 cloves of garlic, chopped fine
1/2 cup of chopped fresh basil (you can used dried but add with the garlic)
Sea salt and pepper
Olive oil
Fresh Basil (optional… but awesome)

Heat 2 tablespoons of oil in a good size pot with a thick bottom on a medium heat. Add the onion and carrot, stirring occasionally and letting them soften up and turn golden (5-10min). Add chopped, deseeded fresh tomatoes or canned tomatoes with the juice. If using canned and still whole tomatoes then break/cut them up. Add garlic. Salt and pepper to taste. Give the sauce a nice stir. Simmer for ten minutes. Add fresh basil and serve over your favorite pasta.


What if I have leftovers?
If you have a surplus of fresh pasta sauce you can freeze it. In a few months you can savor the fleeting memory of a fresh, summer tomato. Just remember, though, pasta sauce is almost always even better the second day after you make it and the flavors have had time to mix together.

What happened with your Cuisinart?
I don’t know, perhaps I should watch the video it came with on how to use it. A blender works well for pureeing the sauce. Just remember to take out the middle part of the lid and hold a kitchen towel over the hole before you blend.

Where did you get those beautiful tomatoes?
From a couple of really super nice friends. Here is a video of the farm the tomatoes came from: Kim(ber)’s Green Earth Institute Video

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