Heirloom Tomato Pasta Recipes

PASTA WITH FRESH HEIRLOOM TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with ice water.
• Make an x with a sharp knife on the bottom end of each of the tomatoes. Drop the tomatoes into the boiling water, cook for 60 seconds, then remove with a slotted spoon to the ice water. Let cool for a minute or two minutes.
• Place the tomatoes on a cutting board with a groove to catch the juices, and dump out the ice water, reserving the bowl. Peel off the tomato skins, then roughly chop the tomatoes, discarding the stem and any white core. Transfer the chopped tomatoes to the bowl with all of the juices.
• Meanwhile, return the same pot that you cooked the tomatoes in to the stove over medium heat. Add the olive oil, then add the garlic and onions and sauté, not allowing the garlic and onions to get more than lightly golden, for about 5 minutes, until soft. Stir in the red pepper flakes if using and season with salt and pepper. Add the tomatoes and all of their juices, and turn the heat up to high. Bring to a simmer, add the sugar, and cook for about 10 to 20 minutes until the sauce is as thick as you like it. Stir in the fresh herbs. Check and adjust the seasoning.
• While the tomato sauce finishes cooking cook the pasta according to package instructions. At this point if you like a chunky sauce you can simply drain the pasta, return it to the pot, and toss with the sauce to combine. Or you can use an immersion blender to puree the sauce as smooth as you'd like right in the pot, or carefully transfer it to a food processor or blender and pulse or puree the mixture - in batches if necessary - until it reaches the desired consistency.
• Serve in a large shallow serving bowl, or in individual bowls. Pass the Parmesan for those who want it.

SWEET AND CHEESY HEIRLOOM TOMATO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Heat olive oil in a large pot over medium-high heat. Add red onion, garlic, and garlic scape; cook, stirring occasionally, until fragrant, about 2 minutes. Squeeze tomatoes into the pot. Add sweet pepper, broccoli, and baby bella mushrooms. Simmer until flavors combine, about 5 minutes.
• Stir tomato paste, white sugar, basil, Italian seasoning, red pepper flakes, cinnamon, and salt into the pot. Reduce heat to medium-low; cook until broccoli is tender. Add chicken strips; simmer sauce for 20 minutes.
• Stir rigatoni into sauce. Mix in Parmesan cheese, mozzarella cheese, and feta cheese.

HEIRLOOM TOMATO PASTA RECIPE

Steps:

• Cook pasta in generously-salted boiling water until al dente according to package instructions then drain.
• While pasta is cooking, heat olive oil in a saute pan over medium-high heat. Add garlic and saute for 1 to 2 minutes, stirring occasionally until fragrant.
• Stir in ¼ cup of the fresh basil and remove from heat.
• Toss the garlic mixture and tomatoes with the drained pasta until combined.
• Serve topped with the remaining basil and lots of Parmesan cheese.

WHOLE WHEAT PASTA WITH ROASTED HEIRLOOM CHERRY TOMATO SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking trays with aluminum foil, raising the sides so the foil creates a boat. This will prevent juices from leaking onto the trays, allowing for easier cleanup.
• Smash garlic cloves and remove peel. Halve all the tomatoes.
• Divide garlic, tomatoes, and shallots among the prepared baking sheets. Coat with olive oil, salt, and pepper; give a toss with your hand to ensure even coverage. Flip all tomatoes so their cut-sides are up.
• Place trays into the preheated oven and roast for 30 minutes, stirring and rotating trays halfway through. Remove from the oven and transfer vegetables and any accumulated juices to a bowl to cool.
• Place 3/4 of the cooled, roasted vegetables in a blender and puree until smooth. Transfer to a heavy-bottomed pan over low heat with remaining roasted vegetables and juices. Stir in beans, Parmesan cheese, basil, and balsamic vinegar; bring to a simmer.
• While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1 cup cooking water.
• Add pasta to the sauce in batches, coating it well with sauce before adding more and drizzling in cooking water to bind the sauce to the pasta as you go. Serve immediately.

CROXETTI WITH MARINATED HEIRLOOM TOMATOES

Steps:

• Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool.
• Combine tomatoes, 1/4 cup basil, the capers, lemon zest, red-pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes.
• Add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.