Tag Archives: fresh garden tomatoes

Summer Tomato Sauce with Fusilli

We do not have tomatoes from our garden yet but there are fresh tomatoes to be had out there and this recipe; for the best flavor; needs to have fresh tomatoes. You are not cooking this so fresh is best; actually that is the only way to make this very simple, very quick meal.

hopefully a short story to why I even tried this for dinner the other night. My daughter and I were watching an Italian cook off show and one of the contestants make a simple pasta dish, but what caught our attention was the name of the pasta. It was called Strozzapeti aka priest strangler. We’ve never heard of it and the only name I remembered was the priest strangler story. His version of the story was that the priest would come by to collect taxes and they would eat the yummy pasta so fast that they would choke. Again his story but stuck with us that we want to have this type of pasta. OK so apparently it’s not going to be a short story; I was at the store and came across what looked like the pasta but the only name that came to mind was the priest strangler so I picked it up thinking I was right. I was not; I grabbed Fusilli. Not even close to Strozzapeti.

So now I wanted to to make something with this; new to us pasta and came across a Food and Wine summer tomato sauce recipe that was a 5 star with over 3,500 likes. That was intriguing enough to even click on it. It sounded simple enough, it also peaked my interest as I love the idea of adding a bunch of ingredients to a food processor or blender and coming out with a fabulous sauce, dressing or anything.

Summer Tomato Sauce with Fusilli

A must try with fresh from the garden tomatoes
Course dinner
Cuisine Italian
Servings 4 people


  • food processor
  • blender


  • 2 pounds ripe tomatoes about 4 chopped
  • 1 large clove garlic minced
  • 3 tablespoons olive oil
  • teaspoons kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • cup lightly packed fresh basil
  • 1 pound Fusilli pasta or Strozzapeti
  • cup freshly grated Parmigiano-Reggiano cheese plus more for serving


  • In a food processor or blender, combine the tomatoes, garlic, oil, salt and pepper and puree. Add the basil and pulse just to combine.
  • In a large pot of boiling, salted water, cook the pasta until al-dente. about 13 minutes. Drain the pasta and toss with the sauce and the Parmesan cheese. Let it sit for about a minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan.
  • being a simple uncooked sauce, every type of tomato has a different taste, so I am looking forward to testing out the different types of tomatoes that we grew. You should too!
Keyword fusilli with summer tomato sauce, garden tomatoes, light uncooked sauce, summer tomato sauce


Quick garden fresh tomato sauce

Over the years I have processed my tomatoes using different methods. Freezing them as sauces, freezing them as chunks and cooking down and canning them as well. I can’t say that I loved anything that I have done before or that I have a true plan of what to do with all of them.. This year I have so far made salsa, spaghetti sauce and yesterday I made pizza sauce. All were successes.



I used my potato smasher to breakdown the tomatoes even more

Yesterday I was also canning the last of the pickles, I have a ridiculous 50 pint size jars of pickles and since the water was already boiling I processed the salsa we didn’t eat so we could have it for later. I think I have found out how to deal with all the tomatoes last Wednesday night after work I made homemade spaghetti sauce and Italian meatballs for dinner. They were delicious and I used up all of the ripe tomatoes I had on hand. Yesterday I made pizza sauce with the next batch of ripe tomatoes.

I like this recipe for fresh garden tomato sauce because it came together fast enough for a weeknight dinner. My husband was pretty surprised I pulled it off in only a few hours; most of it hands off. He thought you had to cook them down pretty much all day to have it taste good. Proved him wrong.

Quick fresh garden tomato sauce

Donna Clark - Cooking at Clark Towers
a great way to use up some of your garden tomatoes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins


  • 5-8 pounds tomatoes
  • 1 teaspoon Kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 4 cloves garlic minced
  • handful chopped basil
  • 2 bay leaf


  • If you are using a food mill don't worry about getting all the seeds and skins off.
  • If you are not using a food mill you will want to cut the tomatoes in half horizontally and squeeze the seeds into a garbage bowl. And you could grate each side of the tomato on a box grate and throw the skins into the garbage bowl.
  • If you are using a food mill then just chunk up each tomato, I cut around any of the ugliness and the stems.
  • Add either the chunked tomatoes or the tomato pulp into a low but wide saucepan over high heat. Add the salt, olive oil, tomato paste, garlic, basil and bay leaves. Bring to a boil and then reduce the heat to a brisk simmer.
  • Reduce the sauce to almost half, stirring occasionally. Until the sauce is medium-thick or to your liking. Season with salt to your taste.
  • If you are making meatballs like I did, add them to your sauce, it will help season the sauce.


Had to throw some of my sunflowers into the picture!