It’s funny how simply by using fresh, seasonal produce, something that might ordinarily seem pedestrian becomes craveable. Such is the case for me for pasta with tomato sauce. Typically, it’s not something I make often. It’s overlooked in favor of whatever is the dish that’s captivating me at the moment be it grilled lamb or macaroni and cheese or pulled pork.
Yet, then when summer comes and the tomatoes growing on my back deck are so ripe they are literally bursting with juice, suddenly tomato sauce seems appealing and exciting. Part of this is necessity. I’ve realized through the course of my urban gardening that I chose Sun Golds because they are particularly easy to grow, not because I like eating them raw. They are a distinct second to a beefy heirloom or versatile Roma.
But I love them when cooked, especially in a tomato sauce. They add an unexpected hue of yellow and a pleasant sweetness. I’ve been throwing together these easy tomato sauces as weeknight dinners, changing up the recipe as I find different ingredients in the refrigerator and pantry. So far this Pasta with Roasted Yellow Tomato and Goat Cheese Sauce is one of my favorites. It’s another Meatless Monday dish on a err..Wednesday. (I swear I eat meatless most days of the week, but lately I cannot seem to get my act together about actually doing it on Mondays.) I roast the tomatoes first with shallots and garlic to caramelize them, enhancing the sweetness and flavor overall. Then, my final sauce gets blended with just a touch of chevre. I love how the chevre balances out the acidity of the tomatoes and adds just a hint of indulgence. Not that I don’t enjoy dishes that are 100% healthy, but I find a little bit of butter or cream here and there enhances the eating experience and makes whatever I’m having that much more satisfying.
Serves 4
Ingredients:
-1 ½ cups Sun Gold tomatoes
-3 medium shallots or small purple bulb onions, peeled and quartered
-3 cloves garlic, peeled
-1 1/2 teaspoons olive oil
-1/4 cup cream
-1/4 cup fresh goat cheese
-1/2 teaspoon Italian seasoning
-2 tablespoons chopped basil
-Salt and freshly ground black pepper to taste
-8 ounces dried pasta, cooked according to package directions
Method:
Preheat an oven to 400 degrees F. Meanwhile, toss the the tomatoes, onions and garlic with the olive oil until all are well coated. Pour out onto a baking sheet.
Bake for 10 to 15 minutes or until tomatoes are bursting and onions have softened. Add to a food processor and process until smooth. Add remaining ingredients through Italian seasoning and process until well combined and smooth. Stir in basil and serve over pasta.
What about you? Do you find your dishes are more inspired when they feature fresh produce?
{ 25 comments… read them below or add one }
That sauce sounds incredible!
I love tomatoes that aren’t red. They’re so fun to use in salads and pastas!
What a gorgeous hue! Golden tomatoes are definitely hard for me to find, but I may just be tempted to veganize your sauce using standard red tomatoes… One can never have too many good sauce options.
Ooh, I did a yellow tomato sauce a while ago and loved it. I need to try it again!
I am so making this pasta sauce – gorgeous!
I love cooking with seasonal produce. It tastes, looks, and smells better when freshly pulled from the ground or tree
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This sauce sounds amazing with goat cheese & yellow tomatoes!
love the one of a kind goat cheese sauce!
It’s so true; I never really care for tomato sauce. But sauce made with fresh homegrown tomatoes? That’s a different thought all together! But you have me really wishing I had space to plant a tomato plant
This looks fabulous!
This dish looks gorgeous! I love how it’s more filling and warm for late summer/early fall, but still full of tomatoes and fresh basil!
I have never cooked with yellow tomatoes – and its the second dish this week I’ve seen using them – I think that is a sign!
And I heart anything with goat cheese
omg yes for me it is all about fresh produce! seasonal is key
if you like beefsteak tomatoes, give some paul robeson, cherokee purple, or brandywine heirloom tomatoes a try! They are still in season and meaty, mild, and delicious raw or cooked! i will DEF be trying this pasta sauce, btw!!
I am really enjoying cooking with fresh produce especially out of my own garden. There is something so satisfying about it. The way you described this sauce has my mouth-watering! Completely delicious!
Funny how we’ve both been on the tomato bandwagon. Tis the season I guess! Love the goat cheese shallot combo! Yum.
having local produce to use in a recipe gives me an amazing feeling! i take more time making the dish and prepare it with more care just because i know theres high quality ingredients going in. and i definitely savor it when i eat it. mmm caramelizing shallots and onions <3 this looks divine!!!
Ack, when I am faced with fresh produce like that I feel pressure to eat them as is, not cook with them in case I mess up!
Your sauce looks and sounds INCREDIBLE though. I love your courage in the kitchen.
this sounds SO GOOD! my cousin had a bunch of sun golds, too, and i had a similar feeling about them. i’ll have to tell her to try them like this
That sauce sounds wonderful! Unfortunately my tomato-growing efforts have not been as productive and I don’t think I could manage to pick enough at one time to make a sauce. But if I could, I’m sure I’d be eating them with goat cheese too
Smacking my lips as my eyes widen at that close-up shot! So pretty and lusciously creamy. Hope you’ve enjoyed a great summer, Kelly!
My meals are definitely more inspired by the bounty of seasonal local produce. Every visit to a farm stand reminds me to cook with more eggplant or peppers, apples or pumpkins depending on the month.
Mouthwatering… Fresh goat cheese is so delicious! And two thumbs up to fresh produce. Nothing beats the taste of just picked, still warm from the sun veggies and fruit. Love your blog and food philosophy, Kelly!
Kelly, this pasta with the yellow sauce from the tomatoes looks awesome…love it! And the flavor must be SO yummie with the cheese
I never really like cheesy-ish sauces but you make it look to divine to resist! I will try it out soon!
Love this – it completely sounds like something we’d enjoy with that yummy goat cheese
So I just went to your blog “manually” and realized that your feeds haven’t pulling on Google Reader. The last post I have is from months ago yet it seems to have the right link.
The pasta looks delicious. I’m sad I missed so many posts… gotta catch up
You had me at goat cheese. That sauce looks good enough to drink.
I think I’m going to Alexis Bailey Winery this weekend
Look at that sauce! It’s so luxurious. I just want to soak in a tub-full. But that would be so wrong, wouldn’t it? LOL