Pasta with Grilled Tomato Sauce and Grilled Vegetables
Serving Size / Yield
- 2 lg. beefsteak tomatoes
- 2 green zebra tomatoes (for extra flavor if available)
- 3 Tbs. olive oil
- 1/2 sm. can tomato paste or more if necessary
- 2 garlic cloves, minced
- 2-3 shallots, chopped
- 1 box pasta
- additional veggies:
- peppers, to taste
- zucchini, to taste
- mushrooms, to taste
Chop up peppers, zucchini or mushrooms or whatever additional vegetables you plan on using. Preheat grill. Once hot, add both types of tomatoes (whole) and your vegetables. Grill for about 5-10 minutes, turning halfway through to create grill marks. Set grilled veggies aside.
Finely mince and chop shallots and garlic. Pour olive oil into a saucepan and heat. When hot, add chopped garlic and chopped shallots. Let cook until shallots are translucent.
Add both red and green tomatoes to sauce, squeezing them as you add them to release juices and innards. Use spatula to mash the tomatoes until they become a sauce. Add half can tomato paste to thicken. Add more if necessary.
Let simmer while cooking your box of pasta in boiling water. To plate, place pasta in a bowl, top with grilled tomato sauce and grilled vegetables.