I proudly present this pic of a lovely cluster of heirloom Italian tomatoes called Costoluto Genovese. Somehow they managed to survive - and possibly thrive - in last weeks heatwave. They are amazingly delish. This time of year tomatoes are so good that they speak for themselves. Here is a favorite recipe that lets them do just that.......
QUICK & EASY UNCOOKED PASTA SAUCE
Halve tomatoes and squeeze out the seeds, then chop coarsely. Place in a serving bowl with finely minced garlic, extra virgin olive oil, salt, pepper, and a touch of red/white wine or sherry vinegar. Let stand for one hour to generate juices, then toss in drained, still hot pasta & chopped fresh basil....yum!
You may need to play with the amounts a bit to suit your tastes. I've found that going easy on the garlic is a good idea b/c it is so bold when raw - but it does mellow out a bit after marinating for the hour. The ratio of oil to vinegar is about 3:1.
Oh yeah, and we like angel hair pasta the best!