Tomatoes are still on the vine ~ the perfect time to bring them home and preserve them for the cooler Winter months… and try some creative recipes using them.
As mum plants are popping up at local markets ~ with Fall around the corner ~ I want to treasure and savor the last tomatoes in the fields!
See how to make my Fresh Tomato Sauce and tuck it in the freezer for your future culinary creations!
My Pasta Puttanesca is made in minutes, cook the pasta al dente as you cook the sauce. I can’t believe I have not shared this recipe before… it’s one of my favorites!
Originating In Naples, Italy, this simple and vibrant sauce includes peeled tomatoes, olives, capers, anchovies, garlic, parsley and extra virgin olive oil. Italians do not add grated parmesan on pasta that includes fish (anchovies) – and it is wonderful without it!
Parsley is an element of the sauce, not a mere garnish.
You might be wondering – where is the basil? That’s up to you, but it imparts a sweet anise essence that is not classically “Puttanesca.”
Puttanesca is a healthy Italian Sauce as the main ingredient is fresh tomatoes with all their lycopene antioxidants and a punch of umami – and other Mediterranean diet ingredients: olives, capers, garlic, anchovies and extra virgin olive oil.
Italians eat about 3 ounces of dried pasta as a serving, so the sauce is all balanced and plentiful.
For extra protein you could add some more anchovies.
The finest ingredients make the best Puttanesca Sauce!
Tomatoes are still on the vine until a hard frost.
Their are so many varieties to choose from ~ visit a Farmers’ Market!
My Recipes Using Fresh Tomatoes:
Enjoy this perfect Puttanesca and these End-Of-The-Summer Tomato Recipes!
See my CATALOG OF WELL TESTED RECIPES HERE: