Need to Use Up Tomatoes and Basil from the Garden?

This year I planted grape, cherry and beefstake tomatoes. It's been a long wait, but the grape tomatoes are finally ripe and the others are growing nicely. I'd say in a few weeks we'll have tomatoes coming out of our ears! 

I've been not-so-patiently waiting for the beefstake tomatoes to ripen so that I can make one of my favorite recipes. It's fresh and healthy, easy, and so tasty. I stopped by a local produce stand today and saw some beautiful large tomatoes... couldn't resist!  I picked up a few along with a bunch of garlic; then hurried home to make dinner.


This recipe is from one of my favorite cookbooks: "Herbs In The Kitchen...A Celebration of Flavor" by Caroline Dille and Susan Belsinger. In addition to great recipes, the book has a wealth of information about herbs...from growing and drying them to their history.

Pasta with Fresh Tomato and Basil Sauce

1 1/4 lb firm-ripe tomatoes

2 or 3 garlic cloves

1/4 cup olive oil

1 tbsp red wine vinegar

Salt and freshly ground pepper to taste

Pinch of red pepper flakes, optional

3 or 4 large basil sprigs

1/2 lb of pasta shells such as rotelle or other shaped pasta to catch the sauce

(I use whole wheat spaghetti instead)

Rinse tomatoes, core them, and cut them into 1/2 inch cubes. Mince garlic. Mix the tomatoes, garlic, olive oil, and the vinegar in a bowl. Season with salt and pepper, and red pepper flakes if you like. Refrigerate the sauce for at least 30 minutes.

Cook pasta as directed. When the pasta is nearly al dente, tear or shred the basil leaves and add them to the sauce. When the pasta is just done, drain it and mix it with the sauce. Serve immediately.

Can you ever serve a pasta dish without adding a crusty loaf of french bread?

I think not!