Poultry Talk Ontario (pto.ca)

Thought this was timely as the tomatoes are at their best now
Serves 4 - 6
2 lb tomatoes (about 3 large of 4 medium) , cored and diced in to 1/2 " (about 4 cups)
1/2 cup olive oil
1/2 cup roughly chopped parsley or basil, or both
1 tbs thyme
1 tsp kosher salt
1 tsp minced garlic
1/2 tsp ground black pepper
pinch crushed red pepper flakes, optional

Combine all ingredients in non reactive (plastic, glass or stainless steel) bowl, mix well.
Let sauce sit in room temperature at least 30 minutes and up to 3 hours.
Cook your favorite pasta then toss with sauce, serve immediately.

Sounds yummy and must try this soon. Thanks for posting.

Mmmmmmmmmmmmmm. Sounds so good. Thanks!

It was delicious, fastest lunch ever. Using a mix of tomatoes, I must say the only one that has no tase at all is the Italian "sauce" one, figures.

Was that the san Marzano type? Ours is ripening very oddly. Our volunteers are delicious LOL!

Yes that's the one in the bottom right corner.
The colour comes in shaded green to red, looks a bit fake.
I get that the lack of seeds and juice makes it easier to core, but lack of taste is a bit odd, I guess you are supposed to add lots of spices and other things.
It's a bit of fun because of the unusual shape, but wouldn't bother again.

Sounds delicious! None of mine are ripe yet, sadly, but soon! Then, this will be first on the menu. I think I might try it with some fresh dill, too!

Ontario Chick wrote: ↑

Fri Aug 10, 2018 9:58 am

Yes that's the one in the bottom right corner.
The colour comes in shaded green to red, looks a bit fake.
I get that the lack of seeds and juice makes it easier to core, but lack of taste is a bit odd, I guess you are supposed to add lots of spices and other things.
It's a bit of fun because of the unusual shape, but wouldn't bother again.

It looks like a Roma tomato. Those are best for sauce because they have little water and seeds, and are therefore thick and meaty.

KimChick wrote: ↑

Fri Aug 10, 2018 10:39 pm

Ontario Chick wrote: ↑

Fri Aug 10, 2018 9:58 am

Yes that's the one in the bottom right corner.
The colour comes in shaded green to red, looks a bit fake.
I get that the lack of seeds and juice makes it easier to core, but lack of taste is a bit odd, I guess you are supposed to add lots of spices and other things.
It's a bit of fun because of the unusual shape, but wouldn't bother again.

It looks like a Roma tomato. Those are best for sauce because they have little water and seeds, and are therefore thick and meaty.

It isn't Roma, looks quite different, it's San Marzano like KB noted, shape is almost like a pepper.

windwalkingwolf wrote: ↑

Fri Aug 10, 2018 6:11 pm

Sounds delicious! None of mine are ripe yet, sadly, but soon! Then, this will be first on the menu. I think I might try it with some fresh dill, too!

That is the nice part, you can throw any spice in it you like, I spent $0.98 on a Basil plant this spring, so now feel very frugal every time I use it. :)