The freshest tomatoes are from your own garden! I am not good at gardening…yet! One day, I want to have a beautiful bountiful vegetable garden. For now, I have a pretty sweet hook up with a neighbourhood Ama (grandma in Taiwanese) who just happens to have rows and rows of delicious nutritious vegetables! My sister in law was out for a walk one day and this lovely adorable Ama just happened to ask her if she was interested in buying some garden vegetables. Now we get a variety of weekly fresh veggies!
Last week we got large yellow tomatoes. They have a milder taste than the usual red tomatoes and have a subtle sweetness. It works really well in this sauce. Of course you can substitute any tomato you have. For this recipe I would stay away from the canned tomatoes though, because you won’t be simmering the sauce for long and fresh ones have a lighter taste, making this sauce bright and fresh.
what you need:
- 4 large yellow tomatoes
- 1 large garlic clove
- 1 medium red onion (or any onion)
- 5 green olives, pitted and chopped roughly
- 1 pinch red chilli flakes
- 1 tbsp cooking oil (I use grape-seed oil)
- 1-2 tbsp finely chopped green onion
- salt and pepper
- 6 basil leaves (chopped finely but save 1-2 leaves for garnish)
- fresh parmesan cheese grated on top when serving (*optional)
what to do:
- Wash tomatoes and roughly chop.
- Dice onion (small pieces, not too big).
- In a sauce pan or pot, heat cooking oil for 1 minute or two. Add onions and stir occasionally, preventing them from burning (keep heat at medium or medium low) – not quite caramelizing the onions but just cooking until they are slightly translucent.
- Add tomatoes, stirring to mix everything. Season lightly with salt, pepper and chilli flakes.
- Cover and turn the heat to low, about 10 minutes is enough, stirring 2-3 times.
- While your sauce is simmering you can cook your desired pasta (I used bowties).
- Remove sauce from heat and add chopped olives.
- Drain pasta when it is cooked and add as much sauce as desired – toss gently with chopped basil, green onion. Garnish with basil leaves and grated parmesan over top and serve.
- Enjoy! *Store left over sauce in mason jar or airtight container in the fridge for meals the next day!