What To Do With an Overripe Tomato

By • July 20, 2010 • 7 Comments

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Author Notes: I got to the farmer's market a little late in the day last Saturday and all that was left were overripe tomatoes. They were terrible on their own, so I threw together this simple little summer sauce which makes the most out of them, but is perfectly delicious with ripe tomatoes too. I'm giving you proportions for one but please double, triple, or quadruple according to need. This is too good to eat by yourself. Giulia Melucci

Serves 1

  • 1 tablespoon butter
  • 1/2 shallot chopped (mine are big, if yours are small use one)
  • 1 medium ripe tomato, skins, seeds, juice and all (It's summer for God's sake!) chopped
  • 1/2 teaspoon salt
  • 1 tablespoon white wine
  • 1 handful of torn basil leaves
  • 4 ounces spaghettini
  • 1 tablespoon pinenuts, toasted
  • Parmigiano cheese
  1. While pasta water is coming to a boil, melt the butter over medium heat. Add shallot, saute until translucent, about one minute. Add tomato, salt, white wine, basil, lower heat and simmer until pasta is ready. Combine the sauce and the pasta, add the pine nuts, sprinkle with cheese to your heart's content. Serve.
Jump to Comments (7)

Tags: Easy, sauce, savory

Comments (7) Questions (0)


over 4 years ago CAMELOTCOOK

I loved this.Thanks for a great receipe


over 4 years ago healthierkitchen

this is my idea of summer cooking! Thanks.


over 4 years ago lastnightsdinner

I love it!


over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I've got everything but the wine. Guess where I'm going tomorrow?


over 4 years ago Giulia Melucci

Or do it without, the tomatoes are juicy enough. But it might be nice to drink some along with it.


over 4 years ago Giulia Melucci

Sweet! Photo coming. I'm cooking up another batch right now.


over 4 years ago Lizthechef

As soon as I saw you had posted your recipe, I turned on my printer - thanks!