What To Do With an OverripeĀ Tomato

July 20, 2010
1 Ratings
  • Serves 1
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • healthierkitchen
  • lastnightsdinner
  • mrslarkin
  • Giulia Melucci
    Giulia Melucci
  • Lizthechef

7 Reviews

CAMELOTCOOK July 24, 2010
I loved this.Thanks for a great receipe
healthierkitchen July 23, 2010
this is my idea of summer cooking! Thanks.
lastnightsdinner July 20, 2010
I love it!
mrslarkin July 20, 2010
I've got everything but the wine. Guess where I'm going tomorrow?
Giulia M. July 20, 2010
Or do it without, the tomatoes are juicy enough. But it might be nice to drink some along with it.
Giulia M. July 20, 2010
Sweet! Photo coming. I'm cooking up another batch right now.
Lizthechef July 20, 2010
As soon as I saw you had posted your recipe, I turned on my printer - thanks!