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Charred Tomato Sauce

Byfrancescadzani@gmail.com

1C9E3667-3B7A-44C1-B1A6-D1BEBACCBBC4.jpg PIN IT

I thought it would be a smokey idea. Instead of standing over a hot flame in mid summers heat stirring your tomatoes every 10 minutes, why not go to the grill instead? Summer equals grilling and light fair. The last thing you want to eat in hot weather is something super rich and heavy. But! There’s still a way to make so much use of those tomatoes that grow wildly all summer long. If you like those little bits of charred tomato skin sprinkled throughout your food then I think this is the right fit for you! Charring the tomatoes give it edge and allows you to kind of think outside of the box. Lemon zest and cojita cheese sprinkled over the pasta offer that kind of punch that a tomato sauce variation needs! Check out this recipe below!

Gather The Goods

Ingredients:

Benedetto Cavalieri Fettuccini

olive oil

salt to taste

2 bunches tomato on the vine

2 red onions, quartered

8 garlic cloves

2 tablespoons butter

1 lemon, zested

1/4 cup Cojita cheese, crumbled

Micro greens or baby Arugula for garnish

Method

  1. Bring a pot of salted water to a boil and cook the pasta until al dente. In the meantime, heat your grill on high.

  2. Rub your tomatoes and onions with olive oil and salt. Place the garlic in a foil pouch with olive oil and a sprinkle of salt.

  3. Place the vegetables on the grill and cook util char marks are present and the flesh of the tomatoes are getting super soft.

  4. Once the vegetables have achieved their desired doneness, remove and cool slightly.

  5. Blend the tomatoes, onions, and garlic in the blender-salting as needed. Fold in butter and lemon zest.

  6. Serve pasta with sauce, cojita cheese, and micro greens.

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  8. This article suggests a creative summer cooking idea using grilled tomatoes instead of stovetop cooking, highlighting a light, smoky pasta sauce enhanced with charred tomato flavor, lemon zest, and cotija cheese for a fresh, flavorful seasonal dish.

  9. Nice idea! Using grilled tomatoes instead of stovetop cooking is a smart summer approach. The smoky flavor adds depth, while lemon zest and cotija cheese bring a fresh, tangy balance. It’s a creative way to enjoy seasonal tomatoes in a lighter, refreshing pasta dish.

  10. Taking tomatoes straight to the grill instead of babysitting a stovetop pan all summer makes complete sense. That char adds a smokiness no regular sauce can replicate and cotija with lemon zest on top sounds like exactly the brightness this kind of dish needs.

  13. I love the idea of using the grill to add that smoky, charred flavor instead of cooking everything on the stove in summer heat. The addition of lemon zest and cotija cheese also sounds like a perfect balance to the richness of the sauce. Definitely a recipe that feels fresh, simple, and full of flavor—great inspiration for summer cooking!

  16. Taking tomato sauce to the grill instead of the stovetop during summer heat is genuinely clever thinking. That charred depth combined with cotija cheese and lemon zest transforms a basic pasta sauce into something with real complexity, and using vine tomatoes at peak summer ripeness makes every bit of difference in the final flavor.

  17. This recipe sounds really interesting, especially the idea of using a grill instead of cooking everything on the stove during summer. I like the charred flavor concept, but I was wondering how strong the smokiness actually comes through after blending the sauce. Maybe adding a small tip about grill time or tomato variety would help avoid it turning too bitter. Also not sure if cojita cheese is easy to find everywhere, so a substitute idea could be useful.

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