It’s the end of the season and tomatoes are going nuts in my garden! It’s funny because, before this season, I planned to quit growing tomatoes. I tried Pots and in the ground and never got much at all.
This year, my neighbor gave me four plants so I decided to go for it one more time.
Two of them seem to have given their all to keep me engaged.
This recipe is easy, and includes blanching the tomatoes and peeling the skin off.
If you don’t want to peel the tomatoes just chop them instead! It took about 10 minutes to prepare and then you can serve immediately, wait till it comes to room temperature, or even chill it. I like it at room temperature with a little parmesan cheese on top.
So a little pasta is in order!
3-5 fresh tomatoes, peeled and seeded (optional)
1 sprig fresh basil, shredded
1 small garlic
1/4 c. olive oil
1 lb. spaghetti
1 tsp balsamic vinegar
Salt and pepper
Bring a large pot of salted water to boil. Put in the spaghetti.
Chop the tomatoes into small cubes. Place in a bowl, along with the olive oil. Crush the garlic to the bowl of tomatoes. Sprinkle the basil on top, reserving a little for the top.
Test the pasta for doneness after the time recommended on the package. It won’t cook much more so make sure it is the amount of doneness you like.
Drain pasta completely in a strainer, toss in the bowl till completely mixed. Serve on plates with Parm or fresh tiny Mozzarella balls.
Try it and time yourself. You can do this early in the day and put in the fridge or on the counter for later if you are a do-ahead person. Or just take care of the tomatoes while the pasta water is warming.