Tomato Extravaganza!

First up, apologies for not having posted in a very loooong time. I’m still here and cooking up a storm, but work life has been uncommonly busy these days. Hmpf. On a positive note, we’re just getting into tomato season which gets me hot and bothered. I love tomatoes. I luv wuv looove tomatoes!!! And with the weather heating up in the city, I can’t think of anything that I enjoy more than plump, ripe, juicy tomato everything.

So, to celebrate the start of this very special tomato season, I am happy to share my recipe for the ultimate hot weather meal: fresh tomato sauce with mozzarella and shrimp. It’s tasty, easy and – yes! – even you can make this wonderful dish. I just made a batch for me and my guy to share. It’s one of our favorite dishes!

Pasta with fresh tomato sauce

2 large beefsteak tomatoes, seeded and diced into 1/4″ cubes

4 cloves garlic, through a press

1/4 c. packed basil leaves, roughly chopped

1 T. white wine vinegar

3 T olive oil

1 t. freshly squeezed lemon juice

1 t. crushed red peppers

1 t. salt

pinch sugar, depending on how sweet the tomatoes are

Combine above ingredients in a large non-reactive bowl and let rest for 30 minutes. Toss and adjust seasonings.

If you want to add shrimp, saute 1/4 lb. shelled, deveined medium shrimp in a fry pan with hot olive oil. When shrimp are almost cooked through, about 2 minutes, add 1 clove finely minced garlic and a pinch of salt. Cook for another 30 seconds and take off heat. Immediately add to tomato sauce.

Bring a large pot of water to a boil. Salt generously and add pasta. Cook until al dente. Drain.

Mix pasta into the tomato and shrimp sauce. Add about 1 c. of mozzarella cut into 1/2″ cubes. Toss until the pasta and cheese are well coated with the sauce. Garnish with shaved parmesan. Enjoy!