Last Tomatoes of the Season

It is the very end of the tomato season. We decided to make one of our favorite pastas one last time. It is: Penne with Tomato and Balsamic Vinegar From: Rogers and Gray: Italian Country Cookbook. We purchased heirloom tomatoes from the Hollywood Farmer's Market. We peeled the tomatoes first. It is easy to do if you first drop them in boiling water for about 30 seconds then plunge them in ice water. The skin just peels off. We use core chop up and use the pulp plus seeds. This is another one of those pastas that you would think had meat in it, it is so rich. As you can read from the recipe below, you can make it with canned tomatoes if fresh ones aren’t available.

Our neighbor Kazue had dropped off a bag of persimmons from her tree so we started the meal with one more Salad of: Persimmons, Pomegranates, Almonds and Greens and Saba. The salad is also good with the addition of prosciutto. We look forward to next summer’s crop of tomatoes. On the other hand, the end of tomatoes means winter is coming and with that lots of Braises!


Penne with Tomato and Balsamic Vinegar
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From: Rogers and Gray: Italian Country Cookbook
2 tablespoons olive oil
2 garlic cloves, peeled and cut into slivers
1 handful fresh basil
1 – 28 ounce can peeled plum tomatoes (we used fresh heirloom tomatoes, of course!)
Sea salt and freshly ground black pepper
12 ounces penne pasta
8 tablespoons balsamic vinegar, at least 10 years old
6 tablespoons butter cut into pieces
1 heaped cup pecorino or parmesan cheese, grated

Heat oil in large pan and gently sauté the garlic slivers until lightly browned.
Add a few of the basil leaves and then the tomatoes. Stir and cook gently for 30 to 40 minutes, until reduced to a thick sauce. Season with salt and pepper and add the remaining basil.

Cook the penne in salted water, drain thoroughly, and return the pasta to the sauce pan along with the butter. When the butter is melted, add the balsamic vinegar and toss over gentle hear for a few seconds until the penne has turned brown in color.

The in a handful of grated cheese, and finally stir in the tomato sauce. Serve with more cheese.