When I participated in the Bloody Mary Battle a few weeks ago, Muir Glen was kind enough to donate some delicious fire roasted tomatoes to the cause. I had several cans left over, and I wanted to make sure and use them in a way that highlighted their texture and flavor.
The dish that came to mind is one I often prepare in the summer, when we have fresh tomatoes from the garden. I was a little apprehensive, as I had not tried this with canned tomatoes before, but the addition of the fire-roasted taste was perfect. And now I know can bring that fresh garden taste to the kitchen all winter long !
Fire Roasted Tomato Pasta
6 cloves garlic, minced
2 15 ounce cans Muir Glen Fire Roasted Red and Yellow Tomatoes
1 teaspoon salt
1 teaspoon pepper
2 tablespoons freshly chopped parsley
2 tablespoons freshly squeezed lemon juice
Freshly grated parmesan, for topping
Fresh basil, cut in strips, for topping
Any fresh pasta you have on hand
Start your pasta water to boil, salt generously. In a large saute pan, heat olive oil over meduium heat. Add garlic and saute until soft, being careful not to burn it. Add tomatoes, salt and pepper, and reduce to a simmer. Cook pasta according to package directions. Just before pasta is ready, add parsley and lemon juice to the tomato mixture, and remove from heat. Drain pasta and add to the tomatoes, and toss gently. Spoon into serving bowls and top generously with parmesan and basil.