Farmer’s Markets and Fresh Tomato Sauce
01-07-2015
If you’re like me, cooking on the road has been a learning experience. But we’ve picked up a few tips and recipes for the best and fastest meal preparation using one pot if possible and lots of fresh ingredients. You won’t need to lug around large appliances either. I am totally into simple, delicious, even with the restrictions of an Airstream kitchen. So welcome to my cooking world -- a marshmallow and hot dog-free zone! It’s going to be fun, I promise! I also vow to make every recipe in my Airstream test kitchen.
I am a stickler for fresh local ingredients - from brewpubs to farmer’s markets, we brake for local goodies. Every town usually has a farmer’s market on weekends, except in the colder winter areas. My favorite is the Hillcrest Farmer’s Market in San Diego every Sunday. The products are right off the farm, at the peak of their flavor. Heirloom tomatoes are so fresh and juicy and flavorful, you’ll swear you have never tasted a tomato before.
There are artisan cheeses, spreads, hummus, hot sauces, olive oils, balsamic vinegars, a wide variety of mushrooms not found at any store, and nitrate-free meat from a pig called Fred. It’s all made in small batches with love and care. You are doing something for your carbon footprint and giving your hard-earned money to the local community and not some heartless corporation. So what’s not to like?
Here is my favorite recipe made from that bargain tray of small gnarly heirloom tomatoes if you are lucky enough to find them. This tomato sauce beats ANYTHING you can buy in a jar.
Pasta with Fresh Basil and Farmer’s Market Tomatoes
Serves 2 with leftovers
Ingredients
You’ll need:
Procedure
Rinse off tomatoes of any grit, cut a small X in the bottom of each one, drop them into a large pot of boiling water to blanch them for 1-2 minutes depending on size. Remove with slotted spoon or tongs to bowl of cold water. When cool, squeeze out the pulp of each tomato and reserve.
In a saute pan over medium high heat, add olive oil, add garlic and onions, saute for 2 minutes. Add the thyme, most of the basil (reserve a few sprigs for garnish), salt and pepper to taste, and chili flakes, sauteeing the mixture until the garlic turns light golden brown.
Add the tomato pulp and the honey, lowering the heat and cooking slowly for about 15 minutes. Let it reduce til slightly dry.
While tomatoes are cooking slowly, boil another pot of water and cook the pasta according to directions.
Drain pasta, top with tomato mixture, serve with any other vegetable you’d like. Bright green broccoli makes a nice contrast and could have been boiled in the same pot you first put the tomatoes into! (My boiling vegetables rule is -- as soon as you can smell the vegetable cooking, it’s done! Take it out of the water and pop it into a cool water bath to stop the cooking. It should be green and al dente.)
Serve with generous spoonfuls of parmesan or Bragg’s nutritional yeast topping and garnish with basil sprigs.
Feedback welcome and encouraged!
Wendy
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
I am a stickler for fresh local ingredients - from brewpubs to farmer’s markets, we brake for local goodies. Every town usually has a farmer’s market on weekends, except in the colder winter areas. My favorite is the Hillcrest Farmer’s Market in San Diego every Sunday. The products are right off the farm, at the peak of their flavor. Heirloom tomatoes are so fresh and juicy and flavorful, you’ll swear you have never tasted a tomato before.
There are artisan cheeses, spreads, hummus, hot sauces, olive oils, balsamic vinegars, a wide variety of mushrooms not found at any store, and nitrate-free meat from a pig called Fred. It’s all made in small batches with love and care. You are doing something for your carbon footprint and giving your hard-earned money to the local community and not some heartless corporation. So what’s not to like?
Here is my favorite recipe made from that bargain tray of small gnarly heirloom tomatoes if you are lucky enough to find them. This tomato sauce beats ANYTHING you can buy in a jar.
Pasta with Fresh Basil and Farmer’s Market Tomatoes
Serves 2 with leftovers
Ingredients
- 1 pound (about 3 large ripe or 6-8 small) tomatoes (heirlooms are best)
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, chopped
- 1/2 onion, chopped
- 1 tablespoon fresh thyme or more to taste
- a few basil leaves (no stem) rolled into a ball and sliced thinly
- Pinch of chili flakes
- 1 teaspoon honey or sweetener
- 1/4 cup grated Parmesan, Romano, or for non-dairy, 1/4 cup of Bragg’s Nutritional Yeast Seasoning (tastes cheesy)
- Salt and pepper
- Pasta for two (about 1/2 pound) I use angel hair
You’ll need:
- Big pot
- Saute pan
- Slotted spoon
- Water
- Knife
- 20 minutes prep time - serves 2 with some leftovers
Procedure
Rinse off tomatoes of any grit, cut a small X in the bottom of each one, drop them into a large pot of boiling water to blanch them for 1-2 minutes depending on size. Remove with slotted spoon or tongs to bowl of cold water. When cool, squeeze out the pulp of each tomato and reserve.
In a saute pan over medium high heat, add olive oil, add garlic and onions, saute for 2 minutes. Add the thyme, most of the basil (reserve a few sprigs for garnish), salt and pepper to taste, and chili flakes, sauteeing the mixture until the garlic turns light golden brown.
Add the tomato pulp and the honey, lowering the heat and cooking slowly for about 15 minutes. Let it reduce til slightly dry.
While tomatoes are cooking slowly, boil another pot of water and cook the pasta according to directions.
Drain pasta, top with tomato mixture, serve with any other vegetable you’d like. Bright green broccoli makes a nice contrast and could have been boiled in the same pot you first put the tomatoes into! (My boiling vegetables rule is -- as soon as you can smell the vegetable cooking, it’s done! Take it out of the water and pop it into a cool water bath to stop the cooking. It should be green and al dente.)
Serve with generous spoonfuls of parmesan or Bragg’s nutritional yeast topping and garnish with basil sprigs.
Feedback welcome and encouraged!
Wendy
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
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