Creamy Tomato and Garlic Pasta (Vegan)
This creamy Tomato and Garlic Pasta is vegan-friendly and loaded with the perfect summer flavors for your next quick and easy dinner.
Servings 4
Ingredients
- 5 cups assorted fresh or frozen tomatoes
- 20 large cloves of garlic
- 2 tbsp. olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 2 handful fresh basil
- a handful of fresh thyme and oregano
- zest of 1 lemon
- 2 tbsp. lemon juice
Instructions
- To a small coquette or medium-sized pot add the tomatoes, garlic, olive oil, salt and pepper. Gently stir to combine.
- Bring the mixture to a boil on high heat with the lid on and then simmer on low with the lid on but not covered for 25-30 minutes or until the garlic cloves are perfectly soft, buttery and sweet.
- Just before removing from the heat, add in the fresh herbs, lemon zest and lemon juice.
- Serve on toast, with pasta, in lasagnas, in salads or however your heart desires.
Notes
To freeze, let them tomatoes cool completely. Will last up to 3 months in the freezer.
Can be blended if you do not desire the consistency of the tomato skins. Just pulse till smooth. Please note, this may come out a bit watery. It would serve as a perfect gazpacho or simmer on low heat till some of the liquid has reduced.
