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Fresh Tomato Pasta Toss

Fresh Tomato Pasta Toss
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.
8 ServingsPrep/Total Time: 30 min.

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
© Taste of Home 2013

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Fresh Tomato Pasta Toss (continued)

Directions (continued)

  • pasta; toss to coat. Sprinkle with cheese. Yield: 8 servings.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013