Heirloom Tomatoes are at their peak right now – take advantage of their superior taste and beautiful hues
This recipe is a breeze ~ Tomatoes Marinate in a Zesty Vinaigrette – then tossed with Spaghetti (while it’s still warm to “grab” the flavor of the dressing.) Garlic breadcrumbs top the dish and add a nice crunchy topping… basil leaves are always welcome!
Shavings of Parmigiano Reggiano or an Aged Gouda cheese adds heartiness to the dish (omit if vegan.)
Gluten-free friendly recipe.
- 6 medium Heirloom Tomatoes, use different colors and shapes
- 1 recipe Shallot-Thyme Vinaigrette
- 6 – 8 ounces Spaghetti, I used a gluten-free Quinoa Pasta
- 1 large 1″ thick slice country bread, choose a gluten-free variety, or sourdough (equal to 1/2 cup bread cubes)
- 2 teaspoons extra virgin olive oil
- 1 medium clove fresh garlic, finely grated
- 1 big pinch sea salt
- 2 tablespoons small basil leaves, green and purple
- ¼ cup parmegiano reggiano or aged gouda, shaved (optional)
Make Shallot-Thyme Vinaigrette.
Make the Garlic Breadcrumbs:
Heat the oven to 350 degrees. Cut bread into 1″ cubes. Add to a small baking dish with 2 t. olive oil, grated garlic and a big pinch of sea salt. Bake for 10 minutes, turning once or until golden, watch – can burn quickly. When cool, crush with your fingers.
Wash and dry tomatoes. Cut into wedges or thick slices, discarding the cores.
Add them to a large platter and toss with some Shallot-Thyme Vinaigrette – at least 1/4 cup.
Let marinate at least half an hour.
Cook pasta as package directs – al dente.
Drain, shake out excess water and combine with marinated Heirloom Tomatoes on the platter.
HINT: The warm pasta will grab the flavors of the vinaigrette.
Finish the dish:
Garnish with Garlic Breadcrumbs just before serving.
Top with basil leaves, and shavings of cheese, if using.
Add some extra vinaigrette if desired, save the rest in a glass container in the refrigerator.
See BLOG for many photos of this recipe, and more information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Serves 4 -6