Sunday, October 12, 2014

"No-cook" Tomato Sauce 蕃茄拌面/蕃茄意大利面

If heirloom tomatoes were always in their peak, I may just buy them every time, forever. They are naturally plump, juicy and sweet, putting all "industrially-grown" tomatoes to shame. Though we are already into October and seeing less heirloom tomatoes, I am not going to give the last batch of heirloom tomatoes a miss. Your local farmer's market might be the best bet to enjoy heirloom tomatoes till they last.

For such a super-flavorful ingredient, "no-cook" is the best route to go especially in their peak season, usually from August to September, to savor nature's simple flavors. Meanwhile, I will save "the-longer- they-are-cooked-the-more-lycopene-released"-tomatoes to on-the-vine and/or Roma variety.

Do not underestimate this no-cook heirloom tomato sauce as it burst with simple deliciousness. I am not at all guilty to splurge of these beautiful lovely babies. Organic heirloom tomatoes are definitely cheaper at the farmers market ($2.50/lb) compared to grocery stores' ($4/lb) price tag.


This fuss-free no-cook tomato recipe is THE perfect weeknight meal. It may just perk you up after a tired day, and make you happy and satisfied. They say happy wife, happy life. I say, happy stomach, happy life.


I have used a variety of heirloom tomatoes here - a variety for the balance, and flavor profile. I also did exercise patience and allow FOUR hours or more for the tomato juices to meld into its own sauce, for the flavors to combine.



No-Cook Tomato Sauce 蕃茄拌面/蕃茄意大利面
adapted from TheKitchn
Ingredients:
1 small clove of garlic, finely minced
Good quality extra virgin olive oil
Pinch of pink Himalayan salt
Pinch of freshly ground black pepper
1 sprig of 7-12 basil leaves, sliced to fine ribbons/chiffonade

For directions: refer to this link.

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