So many tomatoes! And in their travels from farm to us, a few of them got bruised along the way.
Here’s my general plan of attack for tomatoes. I sort through them and set aside the ones that are perfect and will live to be enjoyed another day.
For the ones with bruises and the occasional very soft spot, I rinse them and then cut out all the bad spots. Chop the remainder with olive oil, garlic and herbs of my choice, and then season with salt and pepper. Now I have a no-cook pasta sauce that can sit in the refrigerator getting better and better for a couple of days. Here’s a more formal recipe.
Ingredients:
1 pound chopped tomatoes 1/4 cup olive oil 2 medium garlic cloves, minced 2 tablespoons finely chopped Italian parsley leaves 1 tablespoon finely chopped oregano leaves 1 teaspoon kosher salt, plus more as needed 1/2 teaspoon freshly ground black pepper 1 pound dried short pasta, such as penne, gemelli, or fusilli 5 ounces chèvre (fresh goat cheese; about 3/4 cup), at room temperature 1/4 cup freshly grated Parmesan cheese (about 1 ounce), plus more for serving
Preparation:
Combine the tomatoes, oil, garlic, parsley, oregano, teaspoon salt, and pepper in a large, nonreactive bowl and stir to combine. Let sit at room temperature to allow the flavors to meld, at least 30 minutes and up to 1 hour.
Bring a large pot of heavily salted water to a boil, add the pasta, and cook according to the package directions or until al dente. Reserve 1/2 cup of the cooking water, then drain.
Immediately add the hot pasta to the bowl with the tomatoes. Add the reserved pasta water, goat cheese, and measured Parmesan, and toss until evenly combined. Serve immediately or at room temperature, passing more Parmesan on the side.