It’s tomato season again – or rather the close of it since tomatoes are all on sale at the local markets. Fresh, local tomatoes are hard to come by in many countries as tomatoes are rarely locally grown. I decided to buy about 5 pounds to experiment with a couple of tomato-based dishes. First on the list – to make a tomato sauce from fresh tomatoes.
However, I was too tired to make the sauce and while surfing the net for recipes, came across a recipe for fresh tomato pasta. Basically, you don’t need to cook the tomatoes. Jamie Oliver has a similar recipe which my mom adores. This recipe was even easier as it required lesser ingredients. The most important thing though was the sugar as it cuts the acidity of the tomatoes. I decided to add a few things of my own as well. Do note that good, fresh tomatoes are key to the success of this dish.
Fresh Tomato Pasta
(adapted from this recipe)
- 1-2 cloves of garlic minced
- 3 cups chopped Roma or plum tomatoes
- 1/2 teaspoon salt
- 1 teaspoon sugar
- Ground black pepper to taste
- Some chopped basil
- 1 tablespoon lemon juice
- 1/4 cup chopped fried bacon bits (optional)
- 1/2 pound pasta (I used linguine)
1. Cook pasta according to directions.
2. Combine the rest of the ingredients except bacon bits and let it sit for at least 10 min.
3. Toss pasta with mixed ingredients and then add bacon bits.
4. Serve warm.
If the pasta is too dry, you can add some extra virgin olive oil. Top with Parmesan cheese (grated, shaved), if desired.