My summer love affair has been with a red headed lady called Cleo, who owns and runs an Organic Farm in Easton Maryland. Her produce is some of the best I’ve ever had. Our lazy summer days accented by the few hours on Tuesdays or Saturdays that the farm is open for business. July brought us endless tomatoes, in all shapes and sizes, with different names, flavors and textures, a tomato lovers dream. Today’s Pomodoro consists of Roma and Cherry tomatoes; tomatoes both steamed and roasted for depth of flavor and texture.

For the ultimate Pomodoro, start with only the best ingredients, in season, homegrown, or from your local organic farm, and the rest is details.

Organic Ingredients serves 4 + you’ll have extra sauce

• 24 Cherry Tomatoes

• 20 Roma Tomatoes

• Homegrown Basil, 1 Stem, or 1 large handful

• Homegrown Oregano, 1 Stem, or 2 Tsps.

• 5-6 Cloves homegrown Garlic, peeled and crushed in a pestle and mortar

• 2 Tsp. Celtic Sea Salt

• 1 Tsp. Freshly ground Black Pepper

• Red Chilli Flakes & Parmesan for Serving

• 4 Tbsps. Good quality Olive Oil for cooking

• 450 Grams Pasta of choice

  *NB. Once Sauce is ready, remove 2/3 ladlefuls of sauce and set aside in a tupperware to enjoy during the week.

Method

Wash 20 Roma Tomatoes. Remove stems. Bring a large pot of Water to a boil, add in Tomatoes, cover and let boil for about 7 minutes, or until skin starts to crack. Place Tomatoes in a sifter, and run under cold water. Using kitchen tongs, remove skin from Tomatoes and discard. Place Tomatoes, without skin in a food processor. Blend until smooth. This is part one of your Sauce. (See collaborating pictures).

Part two of your Sauce is a Tomato Paste, which will add thickness and zest to your milder, more liquidy Roma’s. Wash 24 Cherry Tomatoes and remove stem. Cut lengthways down the middle in half. Place in a roasting pan, lather with Olive Oil and season with Salt & Black Pepper. Bake in a 400F oven for approx. 30 minutes. Using kitchen tongs, remove Tomatoes from roasting pan and place into a food processor. Blend to a smooth Paste. (see collaborating pictures)

Gather your herbs, fresh Basil and Oregano go perfectly. I’m using one large stem of each. Remove Basil and Oregano from Stems and discard stem. Chop leaves. (See collaborating pictures)

Heat a pot to medium with a good amount of Olive Oil, and once hot, cook your Garlic for a minute stirring constantly being mindful not to burn. Add in your Cherry Tomato Paste and cook for another minute. Add in your Roma Tomato Sauce and Herbs. 2 Tsp. Salt & 1 Tsp. Black Pepper and bring to a boil. Cover and reduce heat to low. Leave to cook for 30 minutes. (See collaborating pictures)

If using 450 grams of Pasta, you’ll have enough Sauce to keep some aside for later in the week. Remove 2-3 ladles of Sauce and place in a tupperware to store. Cook your Pasta al dente and drain. Add your Pasta into your Sauce and cook on high heat for one minute while the Sauce thickens around the Pasta, you may add a knob of Butter and some Olive Oil and Season with Salt and Pepper.

Remove from heat and serve immediately. To serve add a pinch of freshly ground Black Pepper, some Chili Flakes and Shaved Parmesan.

Related Recipes:

1. Roast Garlic Tomato Sauce

2. Chimichurri Sauce

3. Spinach & Feta Quiche