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
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- 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
- 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.
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Reviews
-
I used whole grain pasta and it was so good with the fresh, juicy, tomatoes. Summer on a plate, how can you beat that? -
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 -
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!!! -
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. -
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!!!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
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!!
