There are literally about 25 pounds of tomatoes sitting on my counter right now. The csa gave us free reign of the tomato patch this week and I kind of went crazy. It was basically a nice little warm up for the farmer’s carry we did at crossfit later that night. Who needs kettle bells when you have tomatoes?
First of all, I don’t can, so sauce is out. I’m not slaving away for a full day over my stove making sauce and dealing with boiling and sterilizing jars, it’s just not happening. So as I was putting away some of those 25 pounds of tomatoes in the same drawer in the fridge (if I keep them on the counter, they ripen quicker than I can eat them all!) where about 10 of last week’s peaches remained, an idea struck.
Roast + blend. My kind of sauce.
These tomatoes are like candy and I’d be lying if I said I didn’t eat at least 20 while I was picking them at the farm (quality control). They’re super sweet and seemed like they’d be perfect to roast up with some peaches for a quick sauce.
And since I’m the biggest hypocrite in town, right after I left crossfit yesterday morning talking about how I’d done 2 weeks of strict paleo, I came home and made pasta. Hey, at least it was the Barilla Plus kind with extra protein, right?
Granted, I don’t think it mattered one bit what I ate after this workout as my metabolism probably demolished it all within seconds of entering my body. 200 double unders….gross.
The sauce came out like a cross between traditional tomato sauce and salsa with a sweet undertone from the candy-like tomatoes and peaches. You could just as easily dip chips in it for a snack as toss it with some pasta for a meal. It’s a weird and delicious hybrid.
But it sure as heck beats canning.
- 2 large peaches, chopped
- 4 cups cherry tomatoes
- 1 shallot, coarsely chopped
- 3 cloves garlic, tops sliced off, drizzled with olive oil and wrapped in aluminum foil
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- salt & pepper
- ¼ cup basil leaves
- 1 tablespoon balsamic vinegar
- ¼ teaspoon cinnamon
- pinch of red pepper flakes
- 1 lb. Barilla Plus spaghetti (or other shape/pasta)
- Preheat oven to 400 degrees and grease a baking sheet.
- Toss peaches, tomatoes and shallot with olive oil, honey and salt & pepper in a large bowl and spread out onto baking sheet.
- Add garlic cloves wrapped in aluminum foil to baking sheet as well.
- Roast for 25-30 minutes, tossing occasionally.
- Once roasted, remove from the oven and let cool for 5 minutes.
- Unwrap garlic cloves and remove roasted garlic from it’s shell.
- Add garlic and tomato/peach mixture to a food processor.
- Add remaining ingredients and process for 30 seconds until blended but still slightly chunky. Season with salt & pepper to taste.
- Bring a pot of salted water to a boil and cook spaghetti according to instructions (about 8-9 minutes for al dente).
- Drain once cooked and return to pot.
- Add as much of the sauce as desired and toss to coat.
- Garnish with sliced peaches and basil.
Barilla provided me with a few sample boxes of their Barilla Plus pasta and a gift card stipend to create a recipe inspired by the farmer’s market.