We’re fortunate to come to a point every summer, sometimes more than once, when we have too many tomatoes to consume in a reasonably short amount of time. It’s a little sad, because we love them fresh, but you can only eat so many, and we refuse to let them go to waste. So we decided to use one of our cheat days and make pasta sauce with quinoa pasta.
2 tablespoons coconut oil or unsalted butter
2 tablespoons olive oil
1 medium yellow onion finely chopped
1 to 2 cloves garlic, minced
7 cups fresh tomatoes, coarsely chopped (or 2 28-ounce cans whole plum tomatoes)
2 tablespoons red wine
Pinch of coconut sugar
1/4 cup shredded fresh basil
Pinch of dried oregano or thyme
Salt and freshly ground pepper to taste
Fresh flat-leaf parsley, freshly chopped (optional)
- In a medium skillet over medium heat, melt the coconut oil/butter in the olive oil. Add the onion, stirring frequently until onion softens, about 5 minutes. Add the garlic and cook, continuing to stir for 2 minutes.
- Transfer onions and garlic to the crock pot. Add the tomatoes, wine, coconut sugar, half the basil, and the thyme. Stir to combine. Cover and simmer on HIGH for 3 hours, stirring occasionally if desired.
- Season with salt and pepper and stir in the remaining basil and the parsley. Cover and cook on LOW for an additional 20-30 minutes longer. Serve the sauce hot.
Makes about 5 cups, serving 4 to 6.
This was really good the night of, but even better the second and third day, when the flavors had time to meld. We stirred in a pound of hamburger (classy right?) but it’s obviously optional. It’s been forever since we had pasta, and it was our first time having quinoa pasta, so this was a fun treat. It definitely cooks well, better than brown rice pasta which we had earlier this spring.
Do you have a favorite way to use tomatoes?