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Nutrition Facts
Serving Size 1 (319g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar
Calories 407
Calories from Fat 95		(23%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 209mg		8%
Potassium 689mg		19%
Total Carbohydrate 66.7g		22%
	Dietary Fiber 5.4g	21%
	Sugars 7.3g
Protein 12.2g		24%
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Recipe #285325 | 1½ hours | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: JackieOhNo!
Feb 8, 2008

To me, there is nothing like a garden tomato, ripe and juicy. I can't bring myself to eat tomatoes when they're not in season, and wait all year for the harvest from my parents' garden. This is just one of the many ways I like to use them.

SERVES 6 (change servings and units)

Ingredients

4 tablespoons olive oil
2 tablespoons garlic, minced
3 lbs tomatoes, very ripe, coarsely chopped with liquid reserved
1/2 cup fresh basil, coarsely chopped
1 tablespoon red wine vinegar
1/2 teaspoon salt
fresh ground black pepper (to taste)
1 lb spaghetti
freshly grated parmesan cheese (to taste)

Directions

1
In a small skillet, over medium-low heat, heat 1 T. of the oil. Add garlic and cook; stirring constantly, for about 3 minutes. Do not brown. Transfer to a large bowl.
2
To the garlic in the bowl, add the tomatoes and their liquid, the remaining 3 T. olive oil, basil, vinegar, salt and pepper; mix well. Let stand for 1 hour for flavors to blend.
3
Just before you are ready to serve, cook spaghetti according to package directions; drain. Turn into a large pasta bowl, add the sauce, and toss to coat. Add Parmesan cheese to taste and serve.

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Featured Reviews for This Recipe

From: Tom&Candy

On Jul 11, 2008

This was pretty yummy. Next time we might cook the tomatoes lightly with the garlic, but as is, this was still absolutely wonderful. Thank you for sharing. Made for ZWT

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From: mydesigirl

On Jul 1, 2008

This was outstanding!! Me and my daughter love tomatoes so this was right up our alley! I used fresh from the garden tomatoes (2 types) and basil. This was so easy to make. I would serve this to company. Thank you so much for posting!! ETA-Great the next day !! nummy-nummy!!!

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From: Andi of Longmeadow Farm

On Jun 24, 2008

Just so good, and so yummy, I can barely stand not to eat the whole plate. We just have those dear little tomatoes appearing happily in the garden ~ and this was prefect! I chopped some of the tomatoes up, and made the sauce, then added some little cherries and olives and fresh basil to the spaghetti~Thank you for posting this! Made for ZWT4 June 2008.

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From: dgpat

On Feb 9, 2008

Jackie - I do this EVERY summer - and then freeze the surplus of tomatoes to get a taste of summer in the dead of winter!! I have NEVER added the vinegar - but I will try with a small batch this summer - (if it ever gets to be summer again - February in CT is nasty!) I LOVE this!!!

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