Two weeks ago, there was an overabundance of heirloom tomatoes at the dupont circle farmers market, so they were selling them at $2.60 a pound! Our close friends were in town, so we made a delicious gluten-free, Sunday night pasta feast!
This is a loose recipe. Tasting and slow cooking are key.
About 10 medium sized heirloom tomatoes, chopped
5 cloves garlic, sliced
1 handful basil, whole leaves
Button mushrooms, quartered
Crushed red pepper
1. In a large sauce pan, heat oil on medium heat. Add garlic and basil, sauté until garlic begins to turn translucent.
2. Add tomatoes and bring to a simmer. Continue to cook for about 4 hours. Occasionally stirring and tasting, adding salt and pepper as needed.
3. Add mushrooms about a half an hour before you will serve.
4. Serve with gluten free pasta.