- 4 pounds tomatoes (late harvest tomatoes, if available)
- 5 cloves garlic, minced
- ½ cup olive oil
- 1 teaspoon salt
- freshly ground black pepper, to taste
- ½ cup fresh basil, coarsely chopped
- 8 ounces fresh mozzarella, sliced thinly
- 1 pound spaghetti (or pasta of your choice)
- 1 baguette or other crusty bread
INSTRUCTIONS:
- Bring a large pot of water to a boil. Carefully drop in the tomatoes to blanch. When skins begin to split (after about 4 minutes), use a slotted spoon to transport tomatoes to a colander.
- When cool enough to touch, remove skin and seeds. Chop coarsely. (This gets really juicy, so be sure to work quickly and reserve the liquid.)
- In a large skillet over medium heat, saute garlic in olive oil until just fragrant. Stir in tomatoes, salt, pepper and basil. Adjust seasonings if desired. Heat for about 8-10 minutes.
- While sauce is heating, cook spaghetti according to package directions; drain.
- Serve spaghetti in large bowls, and generously spoon sauce over hot pasta. Top with cheese slices. Sop up juice and flavorful oil with the bread.
Source: Farm Flavor
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