When a former Jersey girl tells you that she likes tomatoes, there’s a pretty good chance that she ain’t kiddin’ around. In fact, I would go so far as to say that there is only one time of year when a tomato is really worth eating at all, and now is it. Think about it this way: This time of year I celebrate tomatoes. The rest of the year I just go through the motions. So here’s one magnificent recipe for my fellow tomato lovers. It comes to you courtesy of cooks.com. If you can’t get Jersey beefsteaks, use the juiciest tomatoes you can find.
- 3 medium-large Jersey beefsteaks, seeded and chopped
- 3 medium-sized cloves of garlic, minced
- 1 /2 cup packed fresh basil leaves, chopped coarsely
- 1 /2 cup of the best olive oil you can get your hands on
- 2 Tbsp. red wine vinegar
- 1 t. coarse salt
- 1 /2 t. red pepper flakes
- 1 cup fresh Mozzarella, diced
- 1 /2 lb. pasta (or equivalent)
Combine the tomatoes, garlic, and basil in a large bowl. Add the oil, vinegar, salt, and pepper, and mix well. Add the Mozzarella and toss gently. Cover and allow to sit at room temperature for at least 1 hour, and up to 4 hours. More is better.
Now prepare your pasta of choice to fit your chosen diet, whether it be gluten-free, whole-grain, or spaghetti squash. Cook the equivalent of 1 /2 lb. linguine al dente in gently salted water. Drain and pour into a large beautiful bowl. Pour the fresh tomato sauce over the pasta, and serve immediately. Or you can serve it as a marinated salad. Or you can spoon it over French bread and place it under the broiler for a minute.
As they say in Jersey: “Hotty” appetite!