by Nicole Jordan
It's been almost a year since Claire and I have started this blog and somehow I have not mentioned my deep obsession with pasta. I'm totally enamored with the dish, from the production of the pasta itself to the variety of sauces that it can be served with. Although I'll eat just about any pasta dish, a classic tomato sauce is my favorite for how rich and comforting it can be. However, the arrival of summer--along with the accompanying heat and fresh produce--has kept me from cooking my favorite dish. These days, I slice fresh tomatoes to accompany mozzarella and basil or simply bite into them as if they're apples. I'm too eager to wait to savor the perfect balance of sweetness and acidity that is present in a ripe summer tomato. That was until I found this recipe. The addition of lemon zest brings a vibrancy that is unlike any other summer tomato sauce I have encountered. I've since returned to the steady ritual of preparing a pasta sauce from scratch. This sauce even pairs well with different types of cheese, lending itself to lasagna and stuffed shells.
N.B. The recipe calls for a can of crushed tomatoes, which is perfect for making a quick sauce. However, to take advantage of the seasonal fresh tomatoes, I like the prepare them myself in the summer.
// Photos via Emily Blincoe and 101 Cookbooks
Tags: by Nicole, Food, Summer
// Photos via Emily Blincoe and 101 Cookbooks
Tags: by Nicole, Food, Summer