Tomatoes again - I just can't stop!

Heirlooms for the Salad/Pasta Recipe

One more week with a tomato based recipe from me - they are just too good and too available in so many fascinating forms, I can't resist sharing this very versatile and easy recipe.

The World's Best Tomato Salad AKA Great Summer Pasta Sauce!

Chop an array of heirloom tomatoes into chunks; cut really good cherry tomatoes in half.  The idea is to have a colorful, varied in color and size, collection of tomatoes.

Put all of the chopped tomatoes into a strainer over a bowl (Remember last week's recipe?  Don't forget to collect that tomato water!).  Salt the tomatoes and toss them lightly (hands work best, you don't want to mush them); salt a bit more - I use a good chunky sea salt - toss again, and then let the tomatoes sit and drain for 15 - 20 minutes minimum. 

After the tomatoes have drained, save the tomato water for other uses - we use a jar in the 'fridge - put the chopped tomatoes in the bowl and add the following - all the additions are really to taste;  if in doubt, 3 parts olive oil to one part vinegar is a good rule of thumb for the liquids:

a chopped chili pepper - if you like a bit of spice
crumbled good dry oregano
a few slivers of fresh garlic
sea salt and fresh ground black pepper
extra virgin olive oil
good red wine vinegar

Again, gently toss.  I like to cover the bowl, let it sit at room temperature - the tomatoes will absorb the flavors of the spices more that way.

This mixture is great on toasted bread rubbed with garlic; it's wonderful over fresh greens with some chunks of fresh mozarella; and it is also wonderful all by itself as a side dish.

It keeps well in the 'fridge for about a week - especially if you add more tomato chunks as you eat the salad.

NOW - when you have a bit of this fabulous tomato salad left AND you have a craving for some pasta - here's a delicious way to use it.

Cook your pasta - whatever kind you like, but farfalle, fusilli - in general "shaped" pasta works best in catching all of the juices and flavor;
Drain your pasta well;
Pour the tomato salad - all of it - over the hot pasta and toss well;
Add good grated parmesan, or mozarella chunks, or both if you want;
You may also want to toss in some fresh basil leaves if you have it; and a sprinkle of red pepper flakes, you get the idea, feel free to play with the add - ons.  Recently we added some anchovies - fabulous!
You may also want to add more extra virgin olive oil - but so far, I haven't needed it;

Enjoy!  Believe me, you will!

That's this week's Thursday recipe from the Foodist - what's yours?