Some many tomatoes! The hot weather has brought a glut of tomatoes to the farmers markets and vegetable stands that I like to go to. I can’t help myself and I always buy them…Too many of them. I have been making so many different tomato recipes and I love it! This one is a standout from my college days of culinary experimentation.
Some people might get tired of cooking with one ingredient over and over again but it is actually one of my favorite ways to discover and create new recipes. When I feel like I am getting into a cooking rut and just making the same few things over and over again, I commit myself to making new dishes with the same ingredient for a week. Again, this might sound boring but it is actually a wonderful way to really begin to understand a food, to really learn its specific qualities and flavors.
In college, most of my friends didn’t really like to experiment in the kitchen. Ramen noodles and mac ‘n’ cheese were enough for them. This meant that I fed them a lot of the time. The one person who broke that trend was the original Roomie #1, she always enjoyed cooking and was a pretty darn good cook…but we liked to make very different things so our culinary paths didn’t cross very often. I wish that we had spent more time making food since, aside from a shared love of cats, it was our strongest bond.
Back then, dinner parties were a big part of my social scene. Not the fancy ones I always want to hold now. Instead, we got together on Thursday nights to watch Survivor, drink, and play games….always with a big batch of something tasty to eat. It was always a fun challenge to come up with a new dish that would satisfy everyone. In our weekly dinner group we had: 1 vegetarian, 1 gluten intolerant eater, 2 who didn’t eat anything spicy, 1 who didn’t eat cilantro, and 2 who wouldn’t eat anything from the ocean. A tough crowd to please.
After one of my weeks of single ingredient focused cooking, I made this dish for the group (with gluten-free pasta of course!). Even though everyone had been a bit grumpy at the start of the evening (the stress of upcoming exams was weighing heavily on us all)) it was a hit! I was so happy to have a dish that everyone could agree on. That night, everyone was happy and full. We stayed up far too late eating and drinking and talking. The next day of class was rough but it was completely worth it to have such a nice evening. Now, years later, I when I make this dish, I think of how happy everyone was on that night and grin because I know that food really can bring everyone together.
Happy cooking! ~ Molly
Tomato Cream Sauce
- 4 cups tomatoes, chopped
- ½ cup white wine
- ½ medium onion, chopped
- 3 clove garlic, finely chopped
- ¼ cup cream
- 1 tbsp butter
- 1 tbsp olive oil
- ¼ cup parsley, roughly chopped
- ¼ cup basil, roughly chopped
- salt & pepper, to taste
- ½ lb long pasta (linguine or similar)
- Cook the pasta
- Meanwhile, heat oil and butter over medium heat until combined; add onion and garlic; saute until the onions are translucent and the garlic begins to color
- Add tomatoes; stir to coat the tomatoes in oil; add wine; simmer 5-10 minutes or until the sauce has reduced to the thickness you prefer
- Stir in cream and herbs; toss with pasta; top with additional parsley and basil