Tomatillo and Yellow Tomato Pasta Sauce

Tomatillo’s can be used in all types of cuisines.  They have a high amount of pectin, and give a creamy consistency to a dish without adding cream.  Try this light pasta sauce created by our own Chef Dona.

Onion – one medium, rough chopped
Garlic – 2-3 cloves, rough chopped
Tomatillos – 6 large, rough chopped
Yellow Cherry Tomatoes – 1 pint, cut in half
Salt & Pepper to taste
1 Tablespoon fresh chopped herbs (or 1 teaspoon dried herbs) – try basil, oregano, thyme, lemon thyme, or a combination of your liking.

1. Saute the onion and garlic in a large pan until soft.  If using dry herbs add them here.
2. Add the tomatillo, tomato, salt and pepper.  Cook on a medium-low heat, stirring occaisionally, until vegetables are soft and cooked through.
3. Add in fresh herbs and puree using stick blender (or in small batches in a regular blender).  Taste and adjust seasonings.
4.  If desired add vegetable (or chicken) broth for a thinner consistency.  Serve over the pasta of your choice.

This sauce has a light, and almost lemony taste.  It’s perfect topped over pasta with a sprinkle of parmesan, minced fresh basil leaves and a side of grilled shrimp.  Or try any any cooked, shredded or ground meat of your choice, or something like Morningstar Farm’s Meal Starters for a vegetarian protein alternative.  This sauce freezes well.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Herbs, Main Dishes, Pasta, Sauces, Tomatoes. Bookmark the permalink.

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