This summer, I have been so lucky to be receiving plenty of organic tomatoes and basil supply from my good friend’s vegetable garden. (Thanks again, Leena!) I have turned the basil into delicious pesto sauce and the tomatoes into salad mixed with cucumbers. Last week, I got my biggest supply yet! Tons of tomatoes and basil! So I figured out more ways to enjoy these great summer produce.
For breakfast this weekend, aside from the usual toast with strawberry preserve, I sliced the tomatoes into smaller chunks and sprinkle a little bit of sugar on top of them. My mom used to prepare tomatoes that way when I was little. She’d add crushed ice cubes to it too. Delicious summer treat! Then I cut up some Parmesan cheese into bite size and voila…great breakfast in no time!
I also made a hearty pasta sauce using those fresh tomatoes and basil. When I told another friend about it, she asked for the recipe. So, I thought I’d share with all of you.
My Tomato Basil Pasta Sauce with Ground Beef
- Heat up a medium pot
- Add 1 table-spoon of extra virgin olive oil
- Cut 6-8 fresh tomatoes into big chunks and add into the pot (tomatoes will dissolve into red tomato juice)
- Let it bubble for a half hour till most of the juice evaporate and the tomatoes turn into a thin sauce
- In the food processor:
-A handful of fresh basil leaves
-3-4 cloves of garlic
-½ – Large onion
- Add the blended goodness above to the simmering tomato sauce
- Add salt, pepper, and …of course…chili powder!
- Add a small can of tomato paste IF you want a thicker sauce
- Heat up a medium pan
- Add ½ a spoon of extra virgin olive oil
- Brown the ground beef (I guess you can also try ground turkey. I have never done it but I think it will also be delicious) and throw away the fat
- Add 2-3 chopped clove of garlic
- Add a dash of ginger powder (optional—I add ginger powder to lessen the meaty beef aroma)
Add cooked ground beef to the tomato sauce pot and stir. Serve with spaghetti or other favorite pastas. Enjoy!