I sent my children off to their first day of school this morning.
We had a great summer and the weeks just flew by.
As anticipated, the oldest awoke to the sound of his alarm clock and hopped out of bed to start his day.
It was a different story for the youngest, who would have much preferred to sleep until 9:00 like his mama.
They were not too pleased with having to snap a few requisite first day of school pictures, especially at 7:15 this morning. However, they do not mind photos of them on or adjacent to a baseball field.
And, we spent a lot of time watching them play (and practice) this weekend.
Its’been quiet around here today and I’m about to begin working on an after school treat for them, but before I do I wanted to share a quick recipe for a quick no-cook tomato basil sauce.
Since we are still able to find some beautiful, locally-grown tomatoes around town, this may be a sauce you want to serve before summer disappears.
This sauce is as simple as chopping and seeding tomatoes, mincing fresh garlic and chopping some fresh basil and parsley. A drizzle of good quality olive oil and a touch of balsamic vinegar and you’re practically done. Really.
Simply boil spaghetti and then toss with your quick no-cook tomato basil sauce. If you have any basil remaining you can garnish each plate. Grating some fresh Parmagiano Reggiano would also be fantastic.
I used a combination of heirloom tomatoes, cherry tomatoes and yellow pear tomatoes. The recipe is forgiving and you can use whatever variety of ripe tomatoes you have.
Quick No-Cook Tomato Basil Sauce
2 1/2 cups, ripe tomatoes, chopped and seeded (cherry tomatoes can be halved)
3 cloves garlic, minced
1/4 cup fresh basil, chopped
3 tbsp fresh parsley, chopped
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
Kosher salt and freshly ground pepper to taste
Combine all ingredients in a small bowl. Taste and adjust seasonings. Let sit for 30 minutes at room temperature. Toss with 4 servings of hot, cooked pasta. Top with freshly grated Parmagiano Reggiano cheese. Garnish each plate with a sprig of fresh basil and serve.