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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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To me, there is nothing like a garden tomato, ripe and juicy. I can't bring myself to eat tomatoes when they're not in season, and wait all year for the harvest from my parents' garden. This is just one of the many ways I like to use them. Ingredients:
4 tablespoons olive oil |
2 tablespoons garlic, minced |
3 lbs tomatoes, very ripe, coarsely chopped with liquid reserved |
1/2 cup fresh basil, coarsely chopped |
1 tablespoon red wine vinegar |
1/2 teaspoon salt |
fresh ground black pepper (to taste) |
1 lb spaghetti |
freshly grated parmesan cheese (to taste) |
Directions:
1. In a small skillet, over medium-low heat, heat 1 T. of the oil. Add garlic and cook; stirring constantly, for about 3 minutes. Do not brown. Transfer to a large bowl.
2. To the garlic in the bowl, add the tomatoes and their liquid, the remaining 3 T. olive oil, basil, vinegar, salt and pepper; mix well. Let stand for 1 hour for flavors to blend.
3. Just before you are ready to serve, cook spaghetti according to package directions; drain. Turn into a large pasta bowl, add the sauce, and toss to coat. Add Parmesan cheese to taste and serve.
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