This is a hybrid of the cooked and the raw. Seems that some kindly neighbor folks have taken pity on Kel and me – being transplants and all – and have been sharing with us their bounties of zucchinis, cucumbers, peppers of all kinds, peaches, pears and…tomatoes. Lots and lots of tomatoes. Fresh, juicy, no-hothouse-mealiness-allowed tomatoes go into everything. (It will really be hard to go back to those mealy, tasteless poor excuse for tomatoes…)
I made this quick raw tomato+roasted tomato sauce on an evening when my heart wasn’t into making an elaborate meal. I had about a cup of roasted tomatoes from another meal so I chopped them up and added them to four beautiful tomatoes (also chopped), a couple of tablespoons each of kalamata olives and capers (I adore capers), fresh basil, lots of cracked black pepper, garlic, chopped red onion and a splash of Bragg Liquid Aminos. Then I boiled up enough pasta for two. When the sauce gets mixed into the hot pasta, the smell of garlic rises with the steam. It’s wonderful. I like a preponderance of sauce to noodles, but serve it at whatever ratio pleases your palate.
Now for the Virtual Vegan Potluck Question. Thanks to a post by Tom of New Vegan Age over at Vegan Bloggers Unite! I found out that World Vegan Day is November 1. Seems like the perfect day on which to hold the next Virtual Vegan Potluck. What do you think? It falls on a Thursday rather than a Saturday a day I find slightly preferable for a potluck, but since this is a virtual thing and it’s possible to schedule posts in advance anyway, perhaps it doesn’t matter too much? Please let me know what you think!