Monday, August 29, 2011

Pasta with Grilled Tomato and Sage Sauce

A couple of weeks ago I saw this recipe on Foodista. I was super excited and had planned to try it that same weekend. We even bought tomatoes. But time got away from us and we ended up using the tomatoes for something else. So, while we were on staycation last week and were wandering around Pike Place Market, we found a vendor from Yakima selling some decent looking fare and picked up some new tomatoes. We coupled those with sage from our garden, and an incredible blackberry infused balsamic vinegar from Leavenworth. The result was excellent.

Grilling the tomatoes adds a nice touch of slight smokey or charred flavor to an overall very simple dish. The blackberry vinegar we chose to use didn't seem to do much to the flavor (though I can't say for sure since we don't have a basis for comparison) but it did lend a nice aroma to the plate.

In the future, we may add more sage. We ended up having 2 pounds of tomatoes instead of the 1.5 that's called for and we adjusted the sage accordingly, but the flavor still seemed a little lost. I forgot to change the ratios of the oil and vinegar, but neither of those seemed lacking.

We also agreed that the sauce (while very good in its own right) could be interestingly enhanced by adding some sauteed garlic or onion, or by toying with other herbs. In it's basic state, it may also make a good pizza sauce. Hopefully we'll get enough nice days during the rest of the summer that we can test some of our theories out!

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