Gnudi, Another Way...

A few days ago a friend gave me some bright red first-of-the-season tomatoes from her small organic farm. They were unsaleable because they had been grown in the greenhouse and had not been pollinated. Apparently unpollinated tomatoes are more dense, more acidic, smaller in size, and seedless. She suggested I sauce them, and I am so glad I followed her advice!

Of course, I still had some leftover ricotta in the fridge, and with memories of the gnudi we had a few nights ago I had to give it another try! The garden-fresh tomato sauce was a compilation of what I had on hand, tossed together, and formed a perfect accompaniment to the gnudi...as good (maybe even a little better) than the cream sauce. Because the tomatoes were seedless they had less juice. That meant that they broke down nicely and I didn't have to boil the sauce forever to reduce it. I honestly wish I had that type of tomato for ALL of my summer sauce canning that looms in the future (although, roma tomatoes work well if they're seeded too). Absolutely delish!

Garden Fresh Tomato Sauce

This tomato sauce is a base idea...you can substitute or add whatever you have on hand that sounds tasty. Really, all you need for a good sauce is good quality produce: onions, garlic, tomatoes, and a few herbs. Other vegetables can be chopped and added also, if you like. Get creative!

about 2 1/2 lbs Roma tomatoes (or other sauce-type varieties)

3/4-1 cup sweet onion, chopped

2-3 cloves garlic, minced

extra virgin olive oil

about 1 cup fresh basil leaves (a handful), chopped

1 tbsp fresh oregano leaves, chopped

salt and pepper, to taste

prepared fresh gnudi or other pasta

Bring a pot of water to a boil. Core the tomatoes while you wait, and set a large bowl of ice water next to the stove. When the water is boiling, add the tomatoes, a few at a time, and let them soak for about 30 seconds. Using a slotted spoon, transfer them to the ice water to cool quickly.

The skins should easily slide or peel away; discard. Cut the tomatoes in half and squeeze any seeds out. Quarter the flesh and set aside.

Drizzle a tablespoon or two of olive oil in a large saucepan. Heat over med-high. When the pan is hot, saute the onion until softened, reducing the heat if necessary so it doesn't brown. Stir in the garlic. Add the tomatoes and bring to a boil.

Simmer the sauce until the tomato chunks begin to break down. Add the oregano and basil. Continue to simmer lightly until saucy (but leave a few chunks if you like).

The sauce is ready to serve when it's the consistency you desire. If you like a smooth sauce, run it through a food mill before serving.