Monday, August 6, 2012

tomato poetry

For you, my friends, three haiku and a recipe.


college girlfriend night
hand-made pasta, fresh red sauce
extra basil, of course


sun is setting soon
boats moored at lake nokomis
perfect summer night



my newest toy
an "ergonomic" edger
the DVD helped


Lauren's Marinara Sauce
Makes about 6 servings

8-9 medium or 6-7 large tomatoes
half a large white onion, chopped
2-3 cloves garlic, crushed and minced
two generous handfuls of basil, coarsely chopped
olive oil
kosher salt
large bowl of ice water

1. Boil a large pot of water; add tomatoes to boiling water and pull out when skins pop (time may vary for each tomato). Transfer to cold water and peel skin. Allow tomatoes to continue to cool.
2. Saute onions and garlic in olive oil in a medium saucepan until translucent.
3. Chop tomatoes and add to saucepan, including seeds and juice.
4. Drizzle with olive oil and cook over medium-high heat for about 10 minutes (until some of the liquid in the pan has evaporated).
5. Simmer on low until ready to serve; shortly before serving, stir in basil and salt. Garnish with fresh parmesan cheese.

Serve over hand-made pasta and with a salad of arugula, watermelon, feta cheese and balsamic vinegar for an excellent summer meal ;-)

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