Because carboloading pasta needed to be jazzed up a little
(with something that had no butter, protein, or fat, according to my Runner's World plan)
My best attempts to use up the remnants of that CSA box by halving this recipe:
1.5 lbs heirloom tomatoes
2 Tbsp. olive oil
1/2 white onion
1 small clove of garlic
small bunch of stubby carrots
pinch of salt
1. Blanche and peel the tomatoes by cutting a small X in the bottom, dropping them into boiling water for about 30 seconds, and ladling them out. Rinse under cold water, and peel back the skin. (This proved difficult for craggy heirlooms, so I re-blanched a few times.)
2. Squeeze the seeds out over a strainer/bowl. Reserve the juices and tomato pump. Coarsely chop the tomatoes.
3. Mince the onion, carrot, and garlic.
4. Sauté the carrots, onion, and garlic in the olive oil over medium heat. Add the tomatoes and bring to a simmer for 30-45 minutes. Add salt to taste.
Note: Mine was carrot and onion-y, which I think was delicious-- just not your typical pomodoro sauce, that's all.