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."
photo by CandyTX photo by CandyTX
photo by CandyTX
photo by mydesigirl photo by mydesigirl
photo by mydesigirl photo by mydesigirl
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
1hr 30mins




  • 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.
  • 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.
  • 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.

Questions & Replies

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  1. Annacia
    I used whole grain pasta and it was so good with the fresh, juicy, tomatoes. Summer on a plate, how can you beat that?
  2. CandyTX
    This was pretty yummy. Next time we might cook the tomatoes lightly with the garlic, but as is, this was still absolutely wonderful. Thank you for sharing. Made for ZWT
  3. mydesigirl
    This was outstanding!! Me and my daughter love tomatoes so this was right up our alley! I used fresh from the garden tomatoes (2 types) and basil. This was so easy to make. I would serve this to company. Thank you so much for posting!! ETA-Great the next day !! nummy-nummy!!!
  4. Andi Longmeadow Farm
    Just so good, and so yummy, I can barely stand not to eat the whole plate. We just have those dear little tomatoes appearing happily in the garden ~ and this was prefect! I chopped some of the tomatoes up, and made the sauce, then added some little cherries and olives and fresh basil to the spaghetti~Thank you for posting this! Made for *ZWT4* June 2008.
  5. dgpat
    Jackie - I do this EVERY summer - and then freeze the surplus of tomatoes to get a taste of summer in the dead of winter!! I have NEVER added the vinegar - but I will try with a small batch this summer - (if it ever gets to be summer again - February in CT is nasty!) I LOVE this!!!


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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