Author Notes
I've never been much of a tomato person, so the fact I am willing to blanch tomatoes, which in my opinion is one of the weirdest things to do to a tomato, in order to make this perfect summer dish is certainly saying something. The number of tomatoes really depends on the size of them- for smaller use 8-10 while if you've got those real big ones, stick to around 6. —Clara Mora
Ingredients
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6-10
tomatoes
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2 tablespoons
Italian seasoning
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2 tablespoons
basil
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4-5
garlic cloves
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1/2 pound
mozzarella cheese
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1
package of spaghetti
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1 pinch
salt
Directions
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Boil water in a large pot or saucepan.
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Prepare another bowl filled with cold water and set aside
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While the water is boiling, add tomatoes one at a time to pot for 10-15 seconds.
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Take each tomato out and place them in the bowl of cold water for 30 seconds.
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Peel the skin off of each tomato.
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Dice tomatoes and add to bowl. Mash them with masher or bottom of spoon.
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Add olive oil, Italian seasoning, and basil. Add salt and add more as necessary.
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Press and add garlic. Stir all together and let sit covered in a fridge for at least 1 hour.
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Make spaghetti according to box instructions. Add cheese to tomato mixture and and add to spaghetti and toss.
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