Easy Homemade Pasta Sauce with Heirloom Tomatoes
Serves 415 mins prep35 mins cook
This recipe for homemade pasta sauce uses fresh heirloom tomatoes, zucchini, and a hint of lemon and apple cider vinegar for a bright and flavorful dish. It's surprisingly easy to make and perfect for using up end-of-season tomatoes.
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What you need
Instructions
Heat olive oil in a large pot or Dutch oven over medium high. Add in the diced red onion, season with salt, and cook until softened, about 5 minutes. Add in the zucchini and season with salt, and cook until slightly softened, about 5 minutes. Add in the chopped tomatoes, and season with salt and sugar. Stir to mix, and simmer - allowing the tomatoes to break down, 20 or so minutes. Meanwhile, cook pasta in a large pot of salted boiling water until just al dente. Reserve at least 1 cup pasta water. Drain and set pasta aside. Add the garlic, lemon zest & juice, and apple cider vinegar into the tomato mixture. Add in the peas to just warm through. Taste for seasoning and adjust as needed. Plate the cooked pasta in bowls, and top each with a hearty heap of the tomato sauce. Grate on Parmesan cheese and garnish with basil. Serve and enjoy!View original recipe