Grating tomatoes is a new trick I learned from Everyday Food. Remove the core, slice the tomatoes in half and grate the flesh on a box grater. This is a great way to break down a tomato and remove the skin at the same time. The skin will stay behind and protect your hands while you're grating.
Adding the "super star vegetable" kale to this sauce not only gives it a delicious flavor but adds a power pack of nutrition to this dish.
Grated Tomato Pasta Sauce with Kale and Basil
6-7 medium sized tomatoes
1/4 cup extra virgin olive oil
1 small onion, diced
1 small bunch kale
4 cloves garlic, minced
1 teaspoon dried oregano
large handful fresh basil, chopped
salt and pepper to taste
prepared whole wheat pasta
1. Cut the tomatoes in half and grate them on a box grater. (You can watch a video on how to this here.) Set aside.
2. Remove the tough stems from the kale, wash and chop.
3. In a large skillet, heat the oil. Add the onion and a pinch of salt. Sauté for 3 minutes. Add the garlic and oregano, cook until fragrant. Add the kale and a pinch of salt, cook for an additional 2 minutes.
4. Add in the tomatoes and simmer for about 10 minutes, until the tomatoes begin to reduce and some of the liquid cooks off. Add the fresh basil and season with salt and pepper to taste.
(Hint: Add the pasta to the sauce while it is still slightly al dente. Allow it to continue cooking in the sauce to soak in the flavors.)