You guys, I’m unreasonably excited about tomato season.
Yesterday, I told you how my mom and sister and I found the most amazing flat of tomatoes out front of a restaurant we stopped at for lunch. It was $10 for easily over 100 cherry tomatoes. I made some awesome goat cheese + tomato + mint bruschetta this past weekend, but I still had a huuuuuuge amount I needed to use up.
I considered a standard tomato pasta sauce, but I thought that cooking all those beautiful tomatoes would be just short of a travesty—cue a fresh tomato sauce! Whenever I’m looking for recipe inspiration, I hit up Epicurious. I find tons of great stuff there…which I’m sure you guys have noticed if you’ve followed my blog for a while. Anyway, this is based off an Epicurious recipe, and it’s beyond amazing! It totally takes advantage of super fresh and flavorful tomatoes and basil.
This a perfect recipe for hot Summer (or Spring!) days or nights, because the only cooking required is boiling the pasta, which only takes like 4 minutes. It’s easy, it’s quick, it uses very few ingredients, and it’s unbelievably delicious! Don’t even think about making this in Fall or Winter because it ill be flavorless and disappointing. They key is amazing tomatoes.
I also SO recommend serving this with some crusty garlic bread. My little sister, Rebecca, was totally into making spaghetti bruschetta, and I have to say, it was a pretty dang tasty idea.
This is great warm, room temperature, and even cold (though, I do think a trip to the fridge can make the tomatoes lose a bit of flavor). If you need some protein, I think simple sautéed shrimp would be a yummy addition, or possibly a bit of grilled chicken. It’s all about keeping it simple, though, so no super overpowering seasoning on those proteins!
Yield: about 5-6 servings recipe slightly adapted from here
Yield: about 5-6 servings
recipe slightly adapted from here