T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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PASTA WITH RAW TOMATO SAUCE

Adapted from Cook’s Country, Aug./Sept. 2014

1 lb. very ripe Tomatoes, cored and cut into 1/2-inch pieces
2 1/2 tsp. chopped fresh Oregano
1 tsp. plus 1 Tbls. extra-virgin olive oil, plus extra for serving
2 garlic cloves, minced
salt and pepper
1/2 lb. short pasta, such as campanelle, penne, or fusilli
1/2 oz. Parmesan cheese, grated (1/4 cup), plus extra for serving
1/8 tsp. sugar
1 1/2 cups water
1/4 cup fresh Basil leaves, torn

Combine tomatoes, oregano, 1 teaspoon oil, garlic, 3/4 teaspoons salt, and sugar in large bowl. Let sit until tomatoes soften and release their juice, at least 1 hour or up to 3 hours. Drain tomato mixture in fine-mesh strainer set over bowl and reserve juice. (You should have 1/2 cup tomato juice; if not, add water as needed to equal 1/2 cup.) Divide drained tomato mixture evenly between 2 bowls. Using potato masher or fork, mash 1 bowl of tomato mixture to pulp. Combine water, pasta, and reserved tomato juice in Dutch oven. Cover, place over medium-high heat, and cook at vigorous simmer, stirring often, until pasta is al dente and liquid has nearly evaporated, 12 to 15 minutes. Off heat, stir into pasta: basil, Parmesan, mashed and unmashed tomato mixtures, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve with extra oil and extra Parmesan.

Find more recipes by produce: basil, table tomatoes