There’s many things you can do with fresh tomatoes from your garden. One of my favorites is just slapping a little mayo on two slices of bread and then throwing a huge slice or two of tomato on there. When they’re really good tomatoes, you don’t even need salt. I’ve had the following recipe for years but tucked it away instead of trying it out immediately. When I discovered it a couple week ago, it was right in time for our Big Rainbow tomato harvest.
The nice thing about this recipe is that you really only need to cook the pasta; the sauce ingredients just marinate together. You can modify the recipe in many ways, adding more spices or throwing in a few slices of crumbled bacon that were left over from breakfast (although honestly, when does bacon get left behind?) This is a nice basic recipe that I can see making more often in the future. Plus, it also gives you a chance to harvest tomato seeds for next year’s planting!
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- 5 tomatoes seeded and diced
- 4 cloves garlic minced
- 1/2 cup chopped fresh basil
- 1/2 cup olive oil
- salt and pepper to taste
- 2 tablespoons grated Parmesan cheese
- 1 pound pasta
Ingredients
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- Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt and pepper. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours.
- Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.
