Being a tomato lover who lives with a raw tomato hater, I have had to adjust. Big juicy slices of raw tomato sprinkled with salt no longer cuts it as a veggie option at dinner time, so I've had to come up with new ways to incorporate my lovely beauties into meals other than just slicing them. One that I've become quite fond of, is making a fresh chunky sauce out of them. It can go over just about anything from pasta to fish. This is an especially good use for tomatoes that are left over from other meals (such as burgers) and are about to go bad. Last night I cooked up this sauce and then quickly cooked two tilapia fillets in it. Yum.
3-4 Roma tomatoes (or whatever you have lying around)
2 tbsp. of olive oil
1 tsp. each of assorted dried Italian herbs (basil, oregano, parsley)
.5 tsp. of dried rosemary and thyme
a small handful of Parmesan cheese
several gloves of garlic or the dried equivalent
salt and pepper to taste
1) In the pan of your choosing add the olive oil, all the herbs/spices and Parmesan cheese. I used the shaved Parmesan and chopped it so that it was finer. If you are using the powdered Parmesan, a couple good shakes should do.
2) Roughly chop the tomatoes and add them to the pan.
3) Cook over medium heat until the tomatoes are nice and hot. Really once this happens you can stop anytime. The longer your cook, the less chunky your sauce with be so go with your mood. I prefer it just barely cooked because you can really taste the freshness of the tomatoes, but if you cook it longer it will more closely resemble store bought sauce in texture.
12 hours ago