Fresh Tomato Pasta Toss

Submitted by sweetysjd

"This is a good way to use up excess tomatoes at the end of summer. It would probably be very good with different kinds of tomatoes."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 8

ingredients

• 3 lbs tomatoes
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, minced (or 1 tsp dried)
• 1 tablespoon fresh basil, minced (or 1 tsp dried)
• 2 teaspoons fresh oregano, minced (or 3/4 tsp dried)
• 1 teaspoon sodium-free seasoning
• 1⁄8 teaspoon pepper
• 1⁄4 cup fat-free evaporated milk
• 1 lb pasta, cooked and drained
• 1⁄4 cup parmesan cheese, shredded

directions

1. Fill a saucepan about 3/4 full with water and bring to a boil.
2. Dip tomatoes in water. Peel off skins and discard. Chop pulp and set aside.
3. In a skillet over medium-high heat, saute garlic in oil.
4. Add tomato and spices; mix well. Bring to a boil and reduce heat.
5. Add milk and heat through.
6. Pour over hot pasta and toss. Sprinkle with cheese to serve.

Reviews

[TheGrumpyChef]

Made this for dinner last night. We used homegrown canned tomatoes for this recipe.(We had a fabulous crop last summer) And we used fettecini. We loved it, and can't wait to try it again when the tomatoes are freshly picked. Thanks for sharing your recipe.