This was my week to choose the "secret ingredient", and since tomatoes are my very favorite summer fruit/vegetable, there was no doubt in my mind what I would choose.
For the mostpart, I don't eat tomatoes in the winter - they are just tasteless. But when the summer homegrown tomatoes start getting ripe, I am a happy camper!
I was so sure our garden tomatoes would be ripe by August 1st, but the cool June we had (which I loved) worked against me. So, I had to go to a local Farmer's Market Thursday night and get some multi-colored heirloom tomatoes. They are grown less than 10 miles from where I live but probably 1,000 feet lower elevation. Makes a big difference, I guess.
This "recipe" is so simple, you probably won't even consider it a recipe. It can be used as a pasta sauce or a salsa or ???.
During the summer, at least once a week, we have pasta with fresh uncooked tomato sauce. These are the ingredients I include, but you can all adjust it according to your taste. The key ingredient, of course, is very fresh homegrown or locally grown tomatoes.
Fresh Uncooked Tomato Sauce
Ripe Homegrown or Locally Grown Tomatoes, chopped (I love heirloom tomatoes in various colors)
Sweet Mild Onion (like Vidalia), chopped
Good Olive Oil (this time I used roasted garlic grapeseed oil (Cuisine Perel), so that took care of the garlic flavor too.)
Basil, chopped coarsely
Combine all of the above and let them blend at room temperature. Serve over hot pasta with Parmesan cheese. Also good cold the next day.
Giada De Laurentis even did a version with leftover Caprese Salad.
Heirloom tomatoes are so beautiful - they look too pretty to use - they should be art!
And they are even prettier when sliced.
I added some small TJ's meatballs and small mozzarella balls, but they weren't really needed. In fact, I think the meatballs distracted me from the flavor of the tomatoes.
Then there was the wine! Tobin James Petite Sirah.