These tomatoes are darker in color, so probably something I wouldn’t have tried normally. They have so much more flavor than Roma; I would say they are more comparable to an heirloom tomato if I had to make a comparison.
Either way, they fought for their flavor among all the different cheeses in this sauce. Normally, the tomatoes take a backseat to the cheese, but not in this recipe. The fresh basil gives it more flavor as well. This vegetarian (not vegan) recipe was so good that my boyfriend went back for seconds. Honestly, you won’t miss the meat in this one; it’s so full of rich flavor. It also goes perfectly with a bottle of red wine.
I can’t wait to try using these tomatoes in other recipes outside this Margherita Pasta. They were so good in this pasta, I have no doubt they’ll be amazing in other dishes as well.
>> Learn more about the Eclipse Tomatoes Here <<
With my two extra NatureSweet Tomatoes, I made this absolutely delicious summer salad! All you need is some mixed greens, one apple, grilled chicken, (optional: walnuts) and the Eclipse tomatoes! Perfect to eat for lunch before you enjoy your Margherita Pasta for dinner!
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- 1 box angel hair pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 whole white onion chopped
- 6 whole Eclipse Tomatoes chopped
- 4-6 cloves garlic minced
- 1/4 cup flour
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 2 tsp chicken bouillon
- 2 tsp Italian seasoning
- 2 tsp red pepper flakes
- 1/2 cup Parmesan cheese shredded
- 1/2 cup mozzarella cheese shredded
- 2 oz cream cheese softened
- 1/4 cup Fresh Basil chopped
Ingredients
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- Cook pasta according to package directions.
- Melt butter in olive oil over low heat in a large skillet. Increase heat to medium and add onions and half of the tomatoes and sauté for 5 minutes.
- Add garlic and cook an additional 30 seconds. Add flour and cook while stirring for 2 minutes (it will be thick).
- Turn heat to low then slowly whisk in chicken broth and milk, stirring until smooth.
- Bring the sauce to a simmer on medium-high.
- Stir in spices and chicken bouillon and continue to simmer until slightly thickened, stirring occasionally.
- Reduce heat to low and stir in all cheeses until melted.
- Stir in remaining tomatoes and fresh basil. Stir in pasta until well coated.
- Taste and season with additional salt, pepper and/or red pepper flakes to taste.
- Garnish with Parmesan Cheese and additional basil if desired.
This looks so delicious and I love fresh tomatoes! Also your food photography is amazing!
This looks amazing. I need to try making it.
http://goldclutter.com
I’m such a sucker for pasta, and this recipe sounds so simple yet delicious! I’ve pinned it to try later <3
xo Jannine | http://www.happystylishfit.com