If your lucky enough to have gotten some fresh locally grown tomatoes you have got to try this recipe. If you don't have any you can use plum tomatoes from the store, but trust me you want to use fresh if you can get your hands on some. The tomatoes marinate in their juices and are fantastic. Who wants to turn on the oven in the middle of this heat wave?With this delicious pasta sauce you won't have too.
Couple of cooks notes. I don't seed my tomatoes I just core them. My family doesn't mind them and I think you lose a lot of the juice if they are seeded. Also, you'll notice that the vinegar is optional, it is great either way. I love Balsamic vinegar but my younger ones don't, so I leave it out and maybe put a dash or two of vinegar in my bowl.
Penne Pasta with Mozzarella and No-Cook Tomato Sauce
6 large fresh tomatoes, cored and cut in 1/2 inch dice
3 small cloves garlic, minced
1/4 cup fresh basil, chopped
3 tablespoons olive oil
1 tablespoon balsamic or red wine vinegar (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound penne pasta
8 ounces fresh mozzarella, diced
Freshly grated parmesan cheese
Combine chopped tomatoes, garlic, basil, olive oil, vinegar (if using), salt and pepper in a non-reactive bowl. Cover and let sit for 1 hour, gently stirring occasionally.
When ready to serve, boil pasta according to package directions in salted water. Drain and toss warm pasta with the tomato mixture and mozzarella cheese. Top with freshly grated Parmesan if desired.
Serve pasta in bowls. Also, I would suggest serving with some good Italian bread to soak up every bit of the sauce. This sauce is very versatile. Spoon over chicken, use drained tomatoes as the sauce on grilled pizza, or just grab a spoon!
Linked to the following:
Walking on Sunshine and the Foodie Friends Friday
Every Day Mom's Meals Church Supper
Gooseberry Patch Recipe Roundup Recipes to Beat the Heat
Katherine Martinelli Tomato Blog Hop