Wednesday, July 13, 2016

Burst Heirloom Tomato Sauce

My local farm stand had the most beautiful heirloom tomatoes and I just couldn't resist how beautiful they were. I'm a terrible sucker for anything at the beginning of its season. I always feel like I have missed it so much and I can't wait to eat it again.

I really wanted to make something with the tomatoes that would make them stand out. That would still let me see how different each one was and how good they tasted. 


1 pound pasta
Kosher salt
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints small heirloom tomatoes
1 large yellow onion
1/2 teaspoon freshly ground black pepper
Pinch of sugar

Freshly grated Parmesan (for serving)

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.

Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. 

Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.

Toss pasta with tomato sauce. Top with Parmesan.