One of the highlights of late spring for me is planting my garden. The local (and by local I mean Kentucky) rule for planting out is Derby day. The first Saturday in May is a magical time of majestic horses, mint juleps and getting your hands covered in rich Kentucky soil. My summer starts when the bugle sounds and I’m so thrilled to get my hands covered in dirt to plant out all of the season’s summer crops. This sauce is inspired both by a former job I had as a server at an Italian restaurant, and by what my garden yields plentifully every single July. I call this dish Tomatoes Bicchiere! It doesn’t matter what tomatoes you planted, and which ones are ready for picking, this dish with a perfect al dente pasta and the right protein are always a crowd pleaser! This sauce is fantastic because it pairs the fresh tastes of a summer harvest, with the comforting qualities of delicious pasta. I hope you enjoy the fresh tastes of this Kentucky garden as much as I do! I know there are many reasons to love summer, but this one definitely makes my families list!

*The pictures show 4 Lemon Heirloom and 1 Beef Steak Tomato, this is what was harvested on the day the recipe was pictured. This is not necessarily the tomatoes you should use.

*The pictures show 4 Lemon Heirloom and 1 Beef Steak Tomato, this is what was harvested on the day the recipe was pictured. This is not necessarily the tomatoes you should use.

Tomatoes Bicchiere

Serves: 4          Prep Time: 10 Minutes       Cook Time: 10-15 Minutes

5 Large Heirloom Tomatoes*

6 cloves of garlic minced

¼ Cup Extra Virgin Olive Oil

10-12 Basil Leaves Chiffonade

Salt and Pepper to Taste

Red Pepper Flakes to taste

Start by dicing all five tomatoes and throwing them into a sauce pot. Skin, seeds, juice, everything needs to make it into the pot (Ok, not the stem). Add the garlic and olive oil. Heat over medium high heat. Salt and Pepper to taste, and add the red pepper flakes. Once sauce is starting to bubble (NOT BOILING) remove from heat and add the basil chiffonade. (Your sauce is done) I served this dish over fettuccini pasta cooked in salted (as salty as the sea) water. With a goat cheese medallion on top. This dish pairs excellently with your favorite lean protein such as grilled chicken or pan seared scallops. I might also suggest serving this with a warm crusty bread…it’s a tough job but someone has to sop up all the sauce.