Hi. Did you have a happy and relaxing Labor Day weekend? I did. I spent mine traipsing around Northern California with a couple of my best girlfriends. There was wine, lots of food, art, a couple of beaches, bourbon and some more food. I mentioned food right? There was lots of that.
Remember that quick freezer sauce we made a couple of weeks ago? I made a quick dinner out of just a little bit of it–the stuff that was left in the pot actually, because it seemed like a shame to waste it. I added some butter because…well, why not? Tomato and butter go together wonderfully, even if it’s not really the first thing you think of when you think about tomatoes.
Add some cheese and seriously, that’s about it. Some torn basil leaves are nice. This one is extra simple, kind of the way pasta was meant to be. If you don’t happen to have the leavings from making homemade tomato sauce, just use approximately 1/2 cup of canned tomato sauce with 1/2 of a small clove of garlic and a tiny pinch of oregano in it. Or the same amount of your favorite marinara sauce.
Tomatoes ARE still in season though, so feel free to whip up a batch. It really is easy.