Fresh Tomato Pasta Toss Recipe

Fresh Tomato Pasta Toss Recipe photo by Taste of Home

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My parents went on vacation last year just as their tomato crop - and mine - was ready to harvest. After freezing as many tomatoes as I could possibly want or use, I had to come up with new ideas for using tomatoes. My husband loved this creation! It really is a great way to use tomatoes.

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Fresh Tomato Pasta Toss Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

Ingredients

3 pounds ripe fresh tomatoes
1 package (16 ounces) uncooked penne pasta
2 garlic cloves, minced
1 tablespoon canola oil
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
1/4 cup heavy whipping cream
1/4 cup shredded Parmesan or Romano cheese

Directions

To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside.
Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat for 1 minute or until tender. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp. Bring to a boil; reduce heat. Add cream; heat through.
Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta; toss to coat. Sprinkle with cheese. Yield: 8 servings.

Nutritional Facts One serving (prepared with Parmesan cheese) equals 277 calories, 7 g fat (0 saturated fat), 13 mg cholesterol, 244 mg sodium, 46 g carbohydrate, 0 fiber, 9 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat, 1 vegetable.

Originally published as Fresh Tomato Pasta Toss in Country August/September 1997, p49