Freshness is the key

I know…you are all probably tired of tomato recipes. But the fresh tomato season is slowly coming to an end here in the San Joaquin Valley and there is one more tomato recipe I want to share with you.

I found this recipe in a Bon Appetit magazine about 25 years ago. This is a pasta recipe with a fresh tomato sauce. The garlic is sauteed, but the sauce isn't cooked. It’s assembled earlier in the day so the flavors can meld. All you have to do before dinner is cook the pasta. It only requires one burner, so it’s a great recipe for the campers or motorhome owners. Just be sure you take a grater for the Parmesan cheese… lots of freshly grated Parmesan cheese is a must.

LINGUINE WITH FRESH TOMATO SAUCE

4 Tbsp. olive oil
2 Tbsp. minced garlic
3 pounds very ripe tomatoes, coarsely chopped, liquid reserved
½ cup coarsely chopped fresh basil
3 Tbsp. red wine vinegar
Salt and pepper

1 pound linguine
1 Tbsp. extra virgin olive oil
Freshly grated Parmesan cheese

Heat 1 Tbsp. olive oil in a heavy small skillet over medium-low heat. Add garlic and stir 3 minutes: do not brown. Transfer to large non-aluminum bowl. Mix in tomatoes and liquid, remaining 3 Tbsp. oil, basil and vinegar. Season with salt and pepper. Let stand 6 hours.

Just before serving, cook linguine in large amount of boiling salted water until just tender, but still firm to bite. Drain well: transfer to large bowl. Add olive oil and toss well. Add sauce and toss again. Pass Parmesan cheese.

6 SERVINGS

Serve with a green salad and a crusty loaf of French bread. I wonder what kind of wine would compliment this dish. Do any of you followers have any suggestions?