This is one of my favorite things to do when we have oodles of tomatoes, and have had our fill of tomato sandwiches. (Not to say that we won’t have more tomato sandwiches, just that I don’t think about eating them every five seconds all day long.) Another not-really-a-recipe, but tasty, light, and the essence of summer.
Pasta with Uncooked Tomato Sauce
- 2 lbs tomatoes, diced
- 2 cloves garlic, minced
- fresh basil
- salt, pepper, a little sugar
- 2 T red wine vinegar (balsamic would also be good)
Toss these together in a bowl, and let sit for 15-20 minutes to get to know each other. The tomatoes will give off more juice, everything will settle in and become friends, and it will be lovely.
- 1/3 C goat cheese (or feta, or good mozzarella, or blue — ooh, maybe I’ll make this again next week with good blue cheese)
Sprinkle on top of the tomatoes. Cook your pasta, and pour on top of the tomatoes and cheese. Let sit for a second to melt the cheese, and toss it all together.