White Tomatoes

This weekend marked the return of the West End Farmer's Market in Vancouver. This year we had looked into joining a CSA (a Community Supported Agriculture program), which basically boils down to receiving a box of produce every week from a local farm throughout the summer. You pay up front and you don't know what you are going to get week to week. I liked the idea of being challenged with a box of produce every week, and having the opportunity to create new and exciting dishes out of what came my way. However, after examining the program, it wasn't the best fit for us, partially because we don't have a car to pick it up, and also because we will be away for several different weekends over the course of the summer. That being said, I promised myself that instead, we would shop more often at the Farmer's Markets, and I would start taking chances on produce that I had never cooked with before. So here I am in the Farmer's Market at a tomato stall, and there are all these different varieties of Heirloom tomatoes. I love tomatoes, but I have to admit I've never really ventured past cherry, grape, roma and beefsteak tomatoes. So there were these white tomatoes and it said they were low in acid, and good for pasta sauce. The result was surprisingly refreshing.


Pasta with White Tomato and Sausage
- 2 Italian Sausages, cooked and sliced
- 1 small onion, finely diced
- 2 - 3 cloves garlic, finely diced
- 1 tbsp olive oil
- 5 medium white Heirloom Tomatoes
- 2-3 tbsp fresh lemon juice
- 2 -3 tsp capers
- salt and pepper

Heat oil over medium heat in a large skillet. Add onion and garlic, saute for five minutes or until onion is softened. Chop tomatoes and add to skillet along with juices. Add salt and pepper, simmer on low for about 15 minutes. While sauce is simmering boil water for pasta, and throw together a salad.

While pasta cooks (I used broad egg noodles), add sausage to sauce and heat through. Drain pasta, add lemon juice and capers to sauce. Toss with pasta.