Pasta with Fresh Tomato Sauce
The only thing I would do differently is that I would have not refrigerated the tomatoes. I know, I know. You are not supposed to refrigerate the tomatoes. I did anyway, because I bought them at the farmer's market on Saturday, so I could make this dish, but I wasn't sure when I would get to it. So I put them in the fridge.
Refrigerating tomatoes really does impede their flavor. Don't do it. This is a fantastic recipe and mine would have tasted wonderful if my cold tomatoes didn't have a metallic taste to them that comes with sitting in the fridge.
Totally easy to prepare. I even went the extra mile to scrape out the seeds before processing them. I made the sauce in advance and then squeezed much of the liquid out of the bowl before mixing with the pasta.
Bam! dinner was done. I'd say it took me less than 15 minutes.
Makes plenty of leftovers.