summer spotlight: tomatoes

Tomatoes reach their peak in the summer. They require warmth to develop their rich, sweet, acidic flavor. Combining tomatoes and olive oil creates a nutritional powerhouse. Both are cornerstones of the Mediterranean Diet. Tomatoes provide essential Vitamin C, beta-caroten and help regulate blood pressure (thanks to potassium). Cooking tomatoes in extra virgin olive oil dissolves and unlocks lycopene, a potent antioxidant. Because lycopene is fat-soluble, the healthy fats in olive oil allow your body to absorb up to three times more of this nutrient than when eating them raw.

Italian secret: When you combine tomatoes with olive oil, they form an internal sunscreen, protecting skin cells from UV sun damage from the inside out and promoting pro-collagen production for firmer, healthier skin.

heirloom tomatoes from Tutti Frutti Farms at the Santa Monica Farmer’s Market

Fresh Tomato Pasta

Ingredients

4 large ripe tomatoes (or 1 lb cherry/small variety tomatoes)

16 oz package of Rigatoni

3 tsp of olive oil

3 garlic cloves chopped

1 cup fresh basil chopped

1 cup Parmigiano Reggiano

3 tsp salt1

1 tsp honey (or sugar)

Instructions

If you are using whole tomatoes: bring a large pot of water to boil. Cut a small “X” on the bottom of each tomato and blanche them for 60 seconds. Using tongs, remove tomatoes and transfer them Immediately to an ice water bath to stop the cooking. Once cool enough to handle, the skins will easily peel off, and you can proceed with making the sauce. If you use cherry or a smaller variety of tomato you will add them directly to the sauce pan (skin on).

Bring a large sauce pan to medium heat, Add 2 tsp of olive oil and the chopped garlic sautéing for 1-2 minutes until soft, but not brown.

Add the tomatoes, basil, 1 tsp of salt and honey. Cover and reduce heat to let the sauce simmer, stirring occasionally. Honey (or sugar) is added to balance the acidity of the tomatoes.

Bring a large pot of water to boil (you can re-use the tomato water). Just before adding the pasta add 2 tsp of salt (it should taste like sea water !) then add your pasta.

Refer to the package for cooking time. Check a minute or two before the time is up for “al dente” it should be tender but firm to the bite. Just before draining, add 2 tbsp of pasta water to your sauce (this will thicken it a bit) and let the sauce cook for a few more minutes.

Check in on your sauce, give it a good stir, and make any flavor adjustments and reduce heat to low stirring in the pasta slowly cooking for 1 minute.

Turn off the heat and stir in parmigiano.

To serve top with a sprinkle of parmigiano, a few fresh basil leaves and a drizzle of olive oil.