Another Friday is upon us! Can you believe we are under the two week mark for 4th of July??
WHAT IS HAPPENING??
I think if we went and counted the amount of times I have said that exact phrase on this blog, even more specifically on posts that occurred on Fridays, we would see a terrifying pattern.
Perhaps you wonder “why is this chick always so excited about Fridays for like, two seconds, before she goes off the deep end about how quickly the days fly by?”
“She is so weird.”
“Then again, she does make a pretty mean doughnut…”
“So I guess I will keep reading….”
Yes, that is what I think happens when you all begin reading my posts; I thank you for your patience with my insanity. Like I said before, you all get goodie baskets when the funding allows for it!
So, onto the focus of today’s post: more tomato sauce.
Now I must admit I was suspicious of any other tomato sauces after my recent experience with The Joy of Cooking. How could any other compare to the sublime qualities I experienced in that rich, yet simple, sauce?
Then, as fate would have it, what else should turn up in my BlogLovin’ feed but a “no-recipe marinara sauce” by Food52.
Oh, quick side-note: go check out Food52.
If you are a true lover of all things food-related, this site will become a daily must-read. I thought I only had enough room in my life for one food blog that posts over a dozen little delicious tidbits and recipes (Hello TheKitchn!) but now I have realized the error of my ways.
To think I have somehow survived without devouring their posts full of food knowledge and wonderful anecdotes for so long astounds me.
But, to get back on point (seriously there should be some sort of notification that pops up on WordPress to the sound of HELLO YOOHOO STOP RAMBLING AND STAY ON TRACK THERE) it seemed like no ordinary coincidence that the writers at Food52 thought I needed a crash course in no-recipe tomato sauce.
Though it isn’t hugely different from The Joy of Cooking’s recipe, it does stand out in a few ways that I believe merit some consideration.
First, I love that the use of cherry tomatoes is completely acceptable, even with the skins on (because skinning a tomato sounds insane). Also I received the green light to use as much garlic as my heart desires! BRING ON THE GARLIC!
The garlic is sauteed prior to adding in the other ingredients, which adds a much stronger depth of flavor in my opinion. Oh and the herbs? Just throw them in whole, stems and all, and fish ‘em out before serving.
Third: the idea of hand-crushing the tomatoes. At first you might wonder “do I really want to do that…?”
But then you start crushing tomatoes and realize it is so much fun and crush more than you could ever need in the sauce.
So with the help of Food52, I now have a from-scratch tomato sauce I can call my own.
Hand crushed cherry tomatoes, 5 cloves of garlic, fresh parsley, and even some light and refreshing crab meat to add in a little protein make this one of my new favorite meals.
Okay I believe I have kept you away from your weekend for long enough; go enjoy the sunny weather and I’ll see you bright and early Monday with a new muffin recipe.
Spaghetti with Crab and Fresh Cherry Tomato Sauce
Inspired By Food52
- 1/2 box whole wheat spaghetti
- 3 tbsp olive oil
- 5 cloves garlic, minced
- 3 1/2 cups fresh cherry tomatoes, crushed by hand
- 6 sprigs fresh parsley, whole
- 1 (6oz) can crab meat, drained and picked over for shells
- salt and pepper, to taste
- Heat water in a large stockpot and once boiling, add spaghetti and cook according to package directions.
- Meanwhile, heat oil in a large skillet or saucepan. Add garlic and saute 30-60 seconds, until fragrant and just beginning to brown.
- Add in cherry tomatoes (and the juices that came out during crushing) along with parsley sprigs. Simmer for 10-15 minutes or until tomatoes break down and suace thickens slightly.
- Remove parsley and stir in crab meat, along with spaghetti. Add salt and pepper to taste.
All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain