2 beefsteak tomatoes
2 green zebra tomatoes, for extra flavor if available
3 Tbsp olive oil
½ tomato paste , or more if necessary
2 garlic cloves, minced
3 shallots, chopped
1 box pasta
additional veggies:
peppers, to taste
zucchini, to taste
mushrooms, to taste
Chop up peppers, zucchini, mushrooms, or whatever additional vegetables you plan on using.
Preheat grill.
Once hot, add both types of tomatoes (whole) and your vegetables.
Grill for about 5 to 10 minutes, turning halfway through to create grill marks.
Set grilled veggies aside.
Finely mince and chop shallots and garlic.
Pour olive oil into a saucepan and heat.
When hot, add chopped garlic and chopped shallots.
Let cook until shallots are translucent.
Add both red and green tomatoes to the sauce, squeezing them as you add them to release juices and innards.
Use a spatula to mash the tomatoes until they become a sauce.
Add half a can of tomato paste to thicken.
Add more if necessary.
Let simmer while cooking your box of pasta in boiling water.
To plate, place pasta in a bowl and top with grilled tomato sauce and grilled vegetables.
Sugar: 3g
:
Calcium: 12mg
Calories: 86kcal
Carbohydrates: 5g
Cholesterol: 1mg
Fat: 7g
Fiber: 1g
Iron: 1mg
Potassium: 125mg
Protein: 1g
Saturated Fat: 1g
Sodium: 8mg
Vitamin A: 263IU
Vitamin C: 11mg
