Goulash was already family favorite in my house before I started using fresh heirloom tomatoes instead of their canned plum cousins. This recipe was birthed out of a creative stroke of inspiration and more heirlooms than I could keep up with before they spoiled. As the old saying goes, “Necessity is the mother of invention,” and so my summer goulash was born. The sweetness of the heirloom tomatoes gives this dish a fresh, lively new life, and it always seems to disappear just as soon as I make it!
Summer Goulash with Heirloom Tomatoes
By Holly Rodricks
Makes 4-6 servings.
- 1 lb. Ground Beef
- 3-4 medium-sized Heirloom Tomatoes, blanched, peeled*, cored, and chopped roughly
- 3-4 cloves Garlic, minced
- Pinch of Baking Soda
- 8-10 leaves of Basil, thinly sliced
- Salt & Pepper to taste
- 1 lb. Macaroni or medium-sized, textured pasta of choice (Rotini, Fusili, etc.)
- Freshly grated Parmesan
- Cook Ground Beef in a large skillet over medium heat until almost done. Remove from pan with slotted spoon, and set aside.
- Use oil from Beef remaining in pan to sauté Onions until translucent and soft.
- Add minced Garlic and sauté for an additional 1-2 minutes, until aromatic.
- Add Tomatoes and Beef, and allow to simmer for 10 minutes.
- Add Baking Soda, Sugar, Basil, and Salt and Pepper to taste, and increase heat to medium-high. Stir regularly, allowing to bubble for 15-20 minutes, or until tomato liquid thickens slightly and reduces by half.
- While liquid is reducing, cook pasta in salted water, and drain when cooked.
- Add pasta to skillet with all other ingredients. Mix thoroughly to combine.
- Serve hot, garnished with fresh Parmesan.
*The tomatoes must be peeled to create the desired sauce in this recipe. To do this, fill a medium-sized pot halfway with water and bring to a boil. When the water is bubbling, drop your tomatoes in and let them sit in the boiling water for 30 second. Remove them with a ladle or tongs and put them in a sink full of cold water. Once they have cooled, the skins should peel right off.