It’s a wonderful time of the year to make this sauce. Tomatoes are ripe, and strawberries are in season (but not for long). The sauce is not as sweet as you might think, given the strawberries, but it’s certainly acidic, bright, and brings out the flavors of the other components. If you’re willing to put forth the time and effort, the homemade pasta makes this dish richer and more flavorful. Recipe courtesy of Modernist Cuisine.
750 g strawberries
175 g tomatoes, peeled, seeded, diced
100 g onion, minced
100 g dry white wine
3 g (1/2 Tbsp) thinly sliced garlic
3-4 basil leaves, torn
7-9 tarragon leaves, bruised
Juice 500 g of the strawberries, or enough for 185 g/180 mL of juice.
Thinly slice 250 g strawberries, and combine all of the ingredients, along with juice. Simmer uncovered, stirring often, until the sauce becomes thick, at least 40 minutes. Add salt and lime juice to taste. Serve over pasta, polenta, or grains.