My son-in-law, David, has the magic touch when it comes to growing almost anything. He plants casually like a seasoned farmer. He does not fuss or worry, but accepts that things will grow, or not, depending on the weather. Tomatoes grow well for him in bad years, but this year, a good year, his plants are laden. He and my daughter, Whitney, are very generous with their bounty. See the big beauties above? Yep, those are David’s Cherokee Purple tomatoes.
Vine ripened, just picked tomatoes. I am moved by their shapeliness, their innate lack of sameness and their color wheel of “reds, oranges & pinks”.
This is my favorite hot-summer, no-cook tomato sauce. It can only be made “right now” with just picked Summer tomatoes. Fresh, no fuss, quick and just plain good.
You only need a few ingredients….Fresh homegrown tomatoes, a few basil leaves, toasted pine nuts, smashed garlic cloves, a good fruity olive oil, salt & pepper, a splash of red wine vinegar and just grated Parmesan cheese to scatter over the top.
If you live in Nashville stop by Lazzaroli’s on 5th Avenue North in Historic Germantown. Tom has an amazing selection of olive oils. I picked up this bottle of Madonna Olive Oil especially for this dish. It’s amazing.
Cook up some pasta al dente.
Toss the sauce with the pasta, scatter Parmesan over the top…stay cool, eat well.
“Ode to Tomatoes” by Pablo Neruda
…..at the midpoint
of summer,
the tomato,
star of earth,
recurrent
and fertile
star,
displays
its convolutions,
its canals,
its remarkable amplitude
and abundance,
no pit,
no husk,
no leaves or thorns,
the tomato offers
its gift
of fiery color
and cool completeness.
No-Cook Fresh Summer Tomato Sauce for Pasta
- 2 Large or 4 smaller size vine-ripened Tomatoes, cored & chopped
- a small handful of fresh Basil leaves, roughly chopped
- 1/2 cup toasted pine nuts
- 2 garlic cloves, pressed through a garlic press
- 1/3 cup good quality fruity olive oil
- 2 TBSP red wine vinegar
- Freshly ground black pepper and sea salt
- Freshly grated Parmesan Cheese
Directions:
- Add the chopped tomatoes, chopped basil, pine nuts & garlic to a mixing bowl
- Pour in olive oil & vinegar and toss well.
- Season with salt & pepper. Taste and adjust seasoning to your liking.
- Chill until ready to serve covered.
- Serve with a generous sprinkling of Parmesan, a crusty loaf to sop the juices on your plate and your favorite summer wine.
Notes: Unlike a cooked sauce, this is just a mouthful of summer. I have been making this for years and only eat it in the middle of tomato season. Some dishes have to wait for the right season to enjoy, such is this one.
Any homegrown tomatoes will work great. I used some of my baby tomatoes in this dish to add texture. Probably 2 lbs of tomatoes would be good for this recipe for two servings. Just increase to feed more.
Oh, how I wish I had a talent for growing things… Unfortunately I don’t… 🙁 As long as you know someone who does that’s fine though… 🙂
I have a similar non-cooking tomato sauce recipe. It’s perfect for summertime and as you said, can only really be done during tomato season as they have to be extra delicious. I love the look of this and even though it’s nighttime, I’m getting hungry again, thinking about going to the kitchen again. I do have all ingredients. 🙂 Great post, Teresa, thanks so much for sharing! 🙂
I am not sure I have a talent for growing anything much, but this is the year of the tomato here in Middle Tennessee…almost any novice or seasoned gardener has bucket loads of homegrowns. I wish I could send some to you.
absolutely amazing idea 🙂 great recipe
It is so special as I can only make it in the summer with homegrown tomatoes…no grocery store version is the same!
Homegrown veggies and fruits are always the best option 🙂
There is nothing like home grown tomatoes and your sauce is the perfect match for them.
Those are some great tomatoes.
luscious, yes?
Luscious…oui
This sounds sooooo delcious! My tomatoes are not doing well this year…..will hope friends will be generous with their bounty so I can try this, Teresa! How lucky your son-in- law has a green thumb and shares the fruit of his labor. Your photographs are gorgeous and seductive, as always.
You know this has just been a stellar year here in Middle Tennessee, a short but sweet season to be embraced after so many summers of disappointment.
Love those pretty tomatoes! The food looks gorgeous and so do your pictures 🙂
I appreciate your visit and thanks so very much.
My mouth is watering! What a perfect summer recipe.
What time is dinner?? looks fabulous.
Betty and Kay, thanks so much for stopping by Food on Fifth. I appreciate your comments always.
I am not one of those people (as many friends are) who love tomatoes so much they will eat them out of hand in the garden. I know, it’s heresy for a Southerner. But if there was anything that might make me change my “tomatoes have to be cooked, at least just a bit” philosophy, this would be it!
Well, as a Southerner, I do like my tomatoes….any way I can get them…just as long as they are homegrown.
Eat well is right, I know your pasta had to be delicious. I’m patiently waiting for my tomatoes to ripen. Some of them are just starting to turn a little red.
Patience is a gardener’s virtue is it not? I know your tomatoes will be fantastic Karen.
They are truly wonderful and I am blessed indeed to have married a man with the “magic touch”! Great recipe and beautiful photos as usual.
You are indeed one lucky girl and thanks for sharing the crop!
Delicious!!
Thanks…it is always so great to follow you on the farm!
This looks fantastic!
Rebecca from Meals and Reels
http://www.mealsandreels.com
Thanks so much for stopping by. I’ll come by your place and see what you are up to.
This looks perfect for September, our warmest month of the year here in San Francisco. And thank you for sharing a little Pablo Neruda.
My pleasure on sharing Pablo Neruda and my ode to tomatoes. Thanks for stopping by Food on Fifth Denise.
I love that his recipe looks so full of flavor and light, and to think I don’t have to wait hours for gravy. I love this.