Charred Tomato Sauce
I thought it would be a smokey idea. Instead of standing over a hot flame in mid summers heat stirring your tomatoes every 10 minutes, why not go to the grill instead? Summer equals grilling and light fair. The last thing you want to eat in hot weather is something super rich and heavy. But! There’s still a way to make so much use of those tomatoes that grow wildly all summer long. If you like those little bits of charred tomato skin sprinkled throughout your food then I think this is the right fit for you! Charring the tomatoes give it edge and allows you to kind of think outside of the box. Lemon zest and cojita cheese sprinkled over the pasta offer that kind of punch that a tomato sauce variation needs! Check out this recipe below!
Gather The Goods
Ingredients:
Benedetto Cavalieri Fettuccini
olive oil
salt to taste
2 bunches tomato on the vine
2 red onions, quartered
8 garlic cloves
2 tablespoons butter
1 lemon, zested
1/4 cup Cojita cheese, crumbled
Micro greens or baby Arugula for garnish
Method
Bring a pot of salted water to a boil and cook the pasta until al dente. In the meantime, heat your grill on high.
Rub your tomatoes and onions with olive oil and salt. Place the garlic in a foil pouch with olive oil and a sprinkle of salt.
Place the vegetables on the grill and cook util char marks are present and the flesh of the tomatoes are getting super soft.
Once the vegetables have achieved their desired doneness, remove and cool slightly.
Blend the tomatoes, onions, and garlic in the blender-salting as needed. Fold in butter and lemon zest.
Serve pasta with sauce, cojita cheese, and micro greens.