Tomato Salad Spaghetti

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.

• Ready In: 1 hr 30 mins
• Serves: 6

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.