This is a fabulous (almost) “no-cook” summer dish. It showcases beautiful summer tomatoes and herbs and makes the kitchen smell wonderful as it sits on the counter marinating all day!
This recipe was adapted from the Golden Earthworm Organic Farm. After marinating, the tomatoes could easily be drained and eaten as bruschetta as well. It was already delicious after 30 minutes, but I let the flavors blend together for a full 6 hours before pouring over hot pasta. Yum.
- 3 lb. tomatoes, peeled and diced (I used 5 large tomatoes)
- 4 cloves garlic, minced
- 1/2 c. olive oil
- 1/4 c. chopped fresh basil
- 2 T. minced fresh parsley
- 1/2 tsp. red pepper flakes
- 2 T. balsamic vinegar or balsamic glaze
- 1 tsp. coarse salt, plus more for seasoning
- 1 pound penne pasta, or pasta of choice (I used egg pappardelle)
- Peel the tomatoes: Bring a small pot of water to a boil. Set a bowl of ice water next to the pot. Wash the tomatoes well. Lightly score the bottom of each tomato with an “x”. Using a bamboo strainer or slotted spoon, lower one tomato into the boiling water. Cook for 30 seconds. Remove the tomato with the strainer or slotted spoon and place into the ice water for 10 seconds. The skin should slide right off. Repeat as necessary. Dice.
- Combine peeled and diced tomatoes with all the other ingredients except salt and pasta.
- Let it sit in a large non-aluminum bowl at room temperature, covered, for 30 minutes, up to 6 hours.
- Prepare pasta. Toss with sauce and add salt just before serving. So simple, so delicious!
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