This creamy Tomato and Garlic Pasta is vegan-friendly and loaded with the perfect summer flavors for your next quick and easy dinner.
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
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.
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.