Strawberry Ragu

June 24, 2021

1/4 cup fresh garlic, chopped
1/4 cup garlic scapes, chopped
1/2 cup spring onions, chopped
2 medium-sized red onions, sliced thin or finely chopped
1/2 stick of butter
1/4 cup Lindera Farms Strawberry Vinegar
4 large tomatoes
1/4 cup Lindera Farms Applewood Soy Sauce
1 tbsp basil, chopped
1 tbsp thyme, chopped
1 tbsp marjoram, chopped
1/2 tbsp oregano, chopped
1/4 cup extra virgin olive oil
salt, to taste

 

1. Preheat oven to 400F.
2. Score tomatoes then place in oven and cook until the skin peels back. Remove, and peel the skin while still warm, then set aside.
3. Heat a pan and add in the onions, garlic, garlic scapes, salt, and sweat until translucent.
4. Add the tomatoes, strawberries, strawberry vinegar, and cook on low heat for one hour, or until extremely tender, stirring regularly.
5. In a separate pot, bring salted water to a boil and cook pasta until al dente or until cooked through; it’s pasta, do whatever you want, you’re an adult.
6. To finish, add roughly one 1/4 cup of the reserved pasta water then puree with a hand blender, adding the soy sauce, herbs, butter, and olive oil, blending to incorporate. 
7. Toss the pasta and ragu together and serve with grated Pecorino Romano.

 

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