August 23, 2011 § 6 Comments
I have never been one for tomatoes – you’d never find me snacking on them or making them the star of any meal. In fact, those individuals that could eat a tomato like an apple always perplexed me – why on earth would they do that? Even cooked tomatoes are sometimes too acidic for my liking – but all this changed within the last two months and I’m a new tomato fanatic. Me, tomato lover, can’t get enough of them…If my mother is reading this right now, she’s shocked.
There are two parts to my new-found tomato fanaticism. One: being vegan has definitely changed my tastes. Usually I’d crave an oozing piece of cheese pizza or a bowl of creamy pasta but not anymore. Maybe its summer but I think its more likely due to my changing diet. Eating more fruits and veggies has in turn made me want – well, more fruits and veggies.
The second reason for my new tomato cravings: I’ve finally tasted what a tomato should taste like. I’m not talking about those lifeless mealy barely red things you find at the grocery store. I’m talking about firm, juicy, bursting with fruity goodness, barely needs any seasonings, freshly picked from the garden tomatoes. I was recently treated to some tomatoes of this very nature and have been dying to get my teeth into some tomatoes similar to what I experienced, causing me to order anything that looks remotely close when I’m out and about.
No pizza or pasta for me, I’ll take the fresh tomato salad please!
Due to my recent tomato cravings I’ve ordered gazpacho at every restaurant I’ve been to that has it on the menu. My favorite was a charred green tomato gazpacho that I enjoyed at Park Grille in Chicago. As I sat and looked over the menu, the waiter greeted me and informed me this gazpacho was vegan if ordered without the crab – I didn’t even tell him I was vegan! Was quite a change from my Seattle trip. Ah, Chicago, how do I love thee. The soup was delicious – refreshing with a hint of smokiness due to grilling the tomatoes and let’s face it, the view didn’t hurt either.
I drug Luis to the farmers market this weekend with one thing in mind: yup, you guessed it, tomatoes. But not just any tomatoes, I really had my heart set on heirloom tomatoes, the more colors the better. While I didn’t find any at the farmers market, I found some standard tomatoes that the gentleman assured me would be sweeter and have more flavor than those in the supermarket. On the way home we stopped in Whole Foods for some necessities and I couldn’t resist the heirloom tomatoes sitting like royalty on stands. I can be a bit cheap at times, but let me tell you, I shelled out about $7 for these beauties. I got a large heirloom with a deep purplish green and red color combo and a small carton of tiny round and pear orange, yellow, and purplish tomatoes. They looked like a rainbow in a carton.
This pasta was a take on a pasta I saw here and have been thinking about for several weeks. I loved the idea of a fresh pasta that required little to no cooking in the summer’s heat.
Given how beautifully fresh these tomatoes were, I didn’t even see the need to marinate them but I began about 30 minutes before Luis got home so they did sit a bit.
All I did was slice, toss with some nice fruity Spanish olive oil I use for special dishes like this, and add a splash of balsamic for a little kick. A little salt and pepper for seasoning, and at the last minute I added one clove of minced garlic. Honestly though, I’m not sure the dish really needed it – you could easily do without it. Sliced basil tops it off and keeps the dish light and earthy.
At first I was worried the whole wheat pasta would be overwhelming for this dish but it was all I had on hand – and it turned out to be really good. I made sure to cook it al dente to provide texture against the soft tomatoes. Boil the pasta and allow to cool before mixing with the tomatoes. This dish is delicious cool and at room temperature – providing juicy freshness on a hot summer day.
Heirloom Tomato Summer Pasta
1 large heirloom tomato
1 carton small heirloom tomatoes
2 – 3 tablespoons fruity, good quality olive oil
a few splashes of balsamic vinegar
1 tablespoon sliced fresh basil
1 garlic clove, minced
salt and pepper to taste
1/2 package of pasta of your choice
- Bring water to a boil for pasta and cook according to package directions.
- Slice large tomato into several segments and smaller tomatoes in half.
- Toss in large bowl with several tablespoons of olive oil, or enough to generously coat tomatoes.
- Add a few splashes of balsamic vinegar, sliced basil, and season with salt and pepper. Toss and set aside.
- Once pasta is finished drain well and set aside to cool. Once cooled, serve with tomato mixture over top.