We have been up to our eyeballs in tomatoes recently and are finally now coming up for air. All the hard work of preserving sweet summer tomatoes will finally pay off once the colder weather rolls around. The thought of having summer canned in a mason jar available right in my pantry makes me smile and wonder why more people don't have this treasure stored away for those winter months when there are absolutely no local tomatoes available? I know, I know it's a lot of work, but so worth it. Plus, it's a great activity to have with friends and family. Whether you prefer plums or heirlooms, the practicality of having preserved summer tomatoes year round for you to enjoy says you're covered (in tomatoes), which is always a good thing.

You can order our organic preserved sweet summer tomatoes or swing by any of these local NY farmers markets to pick them up. We've also got tons of recipes to share with you if you pay us a visit. Like this simple recipe which is one of the easiest and most delicious ways to use your organic preserved sweet summer tomatoes. Italians call it (and will always order it as their first dish) filetto di pomodoro. It's summer on a plate! Enjoy! 

Italians call it (and will always order it as their first dish) filetto di pomodoro. It’s summer on a plate!

Filetto di Pomodoro

Serves 4-6


INGREDIENTS:

1 qt. Sweet Summer Plum Tomatoes & Basil
1 small red onion
(minced)
3 cloves garlic (minced)
2 tbsp extra virgin olive oil
1/2 cup warm water
1 tsp dried oregano
Sea salt
(to taste)
1 lb of fusilli pasta (or your personal favorite)
Pecorino cheese

PREPARATION:

In a heavy 4 qt. pot, heat the olive oil and sauté the red onion until well caramelized (about 7 minutes). Add garlic and saute for another 2 to 3 minutes. Add the whole jar of Sweet Summer Red Plum Tomatoes & Basil and mix well. Crush the tomatoes with a potato masher or wooden spoon. Add 1/2 cup warm water, the oregano and sea salt. Cover and simmer for 30 minutes. 

Meanwhile, bring to boil a large pot of well salted water. Add your pasta and cook according to the instructions on the package. Ideally, until al dente! Drain pasta and add to the pot of sauce and mix well over a low flame.  Top with freshly grated cheese and serve. Buon appetito!

It's summer in a pot. Enjoy!


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