Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, August 8, 2013

Linguine in Heirloom Tomato Sauce

After making this Slow-Cooker Heirloom Tomato Sauce, I divided it in half and froze the sauce in two containers, each with enough for four servings. I thawed one container to use as is—and to make one of the simplest, freshest, and tastiest pasta dinners you can bring to the table. Noodles, sauce, cheese, and a little fresh herb.

That’s the wonderful thing about a sauce made with slowly simmered fresh tomatoes—it’s great all on its own. It’s simplicity that’s satisfying, and that you can feel good about serving.

You can cook the sauce on the stovetop, too. Follow the same ingredients recipe and heat the tomato mixture over medium heat. Bring to a simmer, then reduce the heat to low, cover, and cook slowly about three hours. Leave the lid off during the last 30 minutes to help thickening.

Sauce Cooked on the Stovetop
Serves 4

Slow-Cooker Heirloom Tomato Sauce
  1. Cook the linguine in boiling, salted water until al dente, 8-9 minutes. Drain.
  2. Warm the heirloom tomato sauce in a large saucepan until lightly simmering. Season with salt and pepper. (Taste for seasoning first—you may not need to add salt.)
  3. Add the linguine to the pan and toss with the sauce.
Linguine Tossed with Sauce
Divide the pasta among 4 shallow bowls and garnish with parsley. Pass Parmigiano-Reggiano at the table for grating.

No comments:

Post a Comment