I’ve got tons of big, juicy heirloom tomatoes in my garden right now! 😃 I’ve already made salsa with them, but my favorite way to enjoy them is this raw tomato sauce. This recipe preserves the tomatoes’ just-picked freshness and beautiful colors.
To make this recipe with zero waste, I use homegrown tomatoes and basil and make my own pesto with plastic-free spinach. I let all the ingredients marinate in a bowl covered with an upside down plate—no need for saran wrap or beeswax wrap!
I buy mini lasagna noodles package-free from Bulk Barn—they’re perfect for holding lots of flavor 😋
Pasta with fresh tomato sauce
Makes 4 servings
3 1/2 lbs heirloom tomatoes, cut into large chunks
2 tbsp pesto
1/4 cup olive oil
2 cloves garlic, cut in half
1 tsp salt
Freshly ground black pepper, to taste
1 lb pasta (textured pastas like mini lasagna or fusilli work best)
1/2 cup basil leaves, torn
Shaved parmesan, to taste
1) In a large serving bowl, combine the tomatoes, pesto, olive oil, garlic, salt and pepper. Stir well.
2) Cover with upside down plate and let marinate at room temperature for 30 minutes to 3 hours.
3) Remove garlic.
4) In a large pot of boiling water, cook the pasta until al dente.
5) Drain water and toss pasta with the tomato mixture. The heat of the pasta will warm the tomatoes.
6) Stir in basil leaves and top with shaved parmesan.