Since our tomatoes are still going strong, I wanted to post another one of my favorite tomato recipes. If you want some more easy tomato dishes, try this one, or this one.
All my kids eat this...2 of 'em pick out the tomatoes, but they usually don't bother taking out every single bit. This is a divine pasta recipe...so simple, and ridiculously easy. The sauce is just a few ingredients, and it's ready in the time it takes to boil the pasta. I used regular tomatoes straight from our garden, but I see no reason why cherry tomatoes cut in half, wouldn't work either. If you must use store-bought tomatoes, you may like an extra pinch of sugar to make up for some of the natural sweetness.
You'll find yourself making this all summer long, promise! :-)
Linguini with Fresh Tomatoes and Basil
6 medium ripe tomatoes, seeded and chopped (or 2 cups cherry tomatoes cut in half)
3 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup extra virgin olive oil
1 pound linguini pasta
1/2 cup parmesan cheese
Pictured above: One of the beautiful tomatos from our garden. We're getting some amazing specimens this year!
We'll prep everything first...cut your tomatoes in half, take out the core, and squeeze gently to get all the seeds out. I scoop 'em out with my fingers first, and then a little squeeze persuades the rest. This keeps the finished sauce from becoming too watery. Chop 'em up, and set aside.
I have plenty of Italian parsley and basil from my garden...isn't it purty?
Chop up the parsley and set aside. Stack the basil leaves, roll up tightly, and slice thinly to make basil chiffonade...tiny little green ribbons.
Enjoy, and God bless your table tonight!