Joyful Abode

When our tomato plants were still alive and well (before a week straight of rain killed them with root rot), we got quite a bounty of ripe red tomatoes from them. I decided to make a yummy “wing-it” type pasta sauce with them.

So first I cut them up and de-seeded them, but really I should’ve peeled them first, because tomato peels bother me in cooked tomato stuff, and I kept picking out peels as the sauce cooked.

After sauteing some garlic in a couple of tablespoons of olive oil, I added the tomatoes and a little bit of water to my sauce pan.

I dumped in some milk and white wine… not sure how much of each, because the milk was “whatever looked good” and the wine was “the rest of the bottle.”

After everything was mixed together and thickened a bit, I added my cooked pasta to the pan to heat through.

And as a last-minute inspiration, I added some steamed broccoli. I topped our bowls with fresh garlic from the garden, and it all made for a very flavorful, delicious supper.

Related posts:

1. Tomato Quiche with Garden Basil
2. Bowtie Ballet (pasta dish)
3. Eggplant, Tomato, Spinach Nachos
4. Asparagus Pasta with Chicken, Mushrooms, and Capers
5. Skip to Spring Pasta Salad