Erin’s pasta sauce with frozen tomatoes.
This is how I make up my pasta in the winter. Its fresh taste brings a blast of summer memories back.
An hour or two before supper get 6 tomatoes out of the freezer. Run under hot water to slip off the skins and sit the tomatoes in a colander in your sink to thaw. Going to work? Skin your tomatoes in the morning and sit them in a container in your fridge while you are at work. They’ll be ready for you when you get home.
Saute 3 cloves of sliced garlic, and one small minced onion until translucent
Add in 2 cups of sliced mushrooms and saute until soft. I like to add a lot of fresh cracked pepper at this point and a wee bit of smoked sea salt. If you like oregano, this is the time to add it in.
Turn up the heat on the pan to that everything is really really hot, then slice your still partially frozen tomatoes into the pan and stir it all up. Once bubbling, I like to add in 2-4 cups of chopped greens. Depending on my mood I’ll add in chopped spinach, kale, swiss chard or collards. I’ll add in 2-4 cups depending on how much other veg I happen to have chucked into the sauce.
Sometimes I like to throw in some frozen basil at the end, sometimes a handfull of crumbled feta or Parmesan cheese, it all depends on my mood.
Once everything is cooked and bubbling, serve over pasta done to your liking.