End of Tomato Season Draws Near: The Minimalist

6 Oct

You guys, let’s talk about this week’s Minimalist column. Pasta with Fresh Tomato Sauce is something I’ve blogged about here before, but like Bittman, I make it all the time during the summer. For me, it’s the best way to take advantage of fresh, in-season tomatoes, and it takes to just about anything you want to mix in. Fresh basil, pesto from the freezer, pesto from Russo’s, minced garlic, veggies, you name it. I’ll let Bittman take it from here:

In any case, if you start making this dish now, in the few weeks remaining to the tomato season, you can probably get to eat it a dozen times or more. I will.

The one thing I’d add to that is that this is no mere pasta dish. Serve it alongside some toasted slices of baguette for a DIY crostini that I can almost guarantee will be the hit of any potluck or picnic, and one that took fifteen minutes to make, no less.

A Season’s Last Sauce [nytimes]

(Pictured: Heirloom tomatoes from Eckerton Hill Farm)

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