TBH, I just never liked raw tomatoes.
Yes, I know this is not a popular opinion.
Tomatoes were the highlight of my Dad’s huge garden. My folks would pore over the annual seed catalogs, weighing the supposed pros and cons of each heirloom or hybrid tomato before ordering seed packets. The progress of the plants and their fruits were monitored with great anticipation, with any potential problems promptly addressed. The tomatoes begin to set and next thing you know, Dad is eating the darn things warm, right off the vine. Most times, they were served at table simply sliced with salt and pepper. I passed, much to my parents’ chagrin.
And all these years later? Still not a fan. I’ll eat a few bites in a salad, then promptly push the remainder to the side of the plate, where my husband rescues their little hides. I make summer salads, heaping his with tomatoes and limiting mine to the smallest amount that appears somewhat respectable. There are coping mechanisms that allow me to eat them- dowsed in olive oil with copious amounts of fresh basil and pepper; even better dowsed in olive oil with basil and fresh mozzarella cheese. As a bruschetta topping, dowsed in olive oil and chopped basil. I believe I detect a theme here…
Fresh, room temperature pasta sauce is the most likely dish one will find me eating and actually enjoying fresh tomatoes. You guessed it: diced tomatoes, basil, fresh mozz and olive oil, tossed with pasta! Occasionally there might be a few cooked chilled shrimp chopped into it, but the theme endures. Until this summer…
Basically, tomatoes need distraction; when one dilutes that tomato flavor with more favorable vegetables, herbs and spices, they become downright tasty. Which is what happens in this fresh Mediterranean sauce. The tomatoes of choice for this sauce are not the weirdly misshapen yet beautiful heirlooms; no, I need a meaty tomato with very little inner seedy goo. (Can’t deal with the goo.) When all the eggplant, mushrooms, peppers, herbs, olives, pine nuts and yes-olive oil go in, why, those tomatoes become downright delicious. Toss in some al dente pasta, a bit of diced fresh mozzarella and I’m all in.
This is typically served mixed with whole grain einkorn penne, which adds some protein. Often I top it with a handful of crispy baked chickpeas, both for crunch and to increase the protein a bit more. One could certainly up the protein with a legume-based pasta, too. Need some meat? A package of small dice pancetta would fit just fine into the skillet with the mushrooms and eggplant. This has become a summer go-to meal for us with no heating of the oven required.
Would it have my parents’ approval? I suspect my mom would be okay with it. Dad? Probably not. Not enough tomato, y’know?
Fresh Mediterranean Pasta
Ingredients
Cooked Vegetables
- 2 tbsp olive oil I use garlic infused
- 1 small eggplant, peeled and cut to 1/4-inch dice
- 1/2 lb mushrooms,cut to 1/4-inch dice
- 1/2 cup red bell pepper, 1/4-inch dice
- 1/2 tsp salt
- 1/4 tsp chili flake or to taste
- 1/4 tsp dried rosemary
- 1/4 tsp fennel seed, ground lightly
Raw Vegetables
- 1/2 cup chopped green onion
- 1/2 lb Roma tomatoes, 1/4-inch dice
- 1/4 cup chopped parsley
- 3 tbsp chopped fresh basil
- 3 tbsp chopped fresh oregano
- 1/4 cup sliced Kalamata olives
- 3 tbsp pine nuts I use toasted pine nuts
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp salt
- 8 oz penne pasta cooked according to package directions
- 4 oz fresh mozzarella, 1/4-inch dice
- 1/2 cup bagged crunchy chickpeas optional
Instructions
- Heat the 2 tablespoons garlic infused olive oil over medium heat in a large skillet. Saute the vegetables to be cooked lightly, then cover and cook til tender, about 10 minutes.Stir in the seasonings and set aside to cool.
- Stir the tomatoes, raw green onion, herbs, olives, nuts, oil, vinegar and salt into the cooled cooked vegetable mixture. Toss with the cooked pasta. Cool to room temperature, then fold in the diced mozzarella. Top servings with crunchy chickpeas if desired.
It sounds delicious, Mary Kay. Mark and I are wondering—which are the meaty tomatoes? Your blog reminded me of the first time I bit into a freshly picked—still holding dirt—raw tomato. It was the most delicious thing I’d ever had. 🙂 I enjoyed the blog, Mary Kay. Thank you!
—Kika
Hi Kika,
I think of the meaty tomatoes as the Italian plum tomatoes. They are what I use in most of my cooking. If I do put slices of tomato on a sandwich (rare!!) I like the big heirloom tomatoes.
It sounds delicious, Mary Kay. Mark and I are wondering—which are the meaty tomatoes? Your blog reminded me of the first time I bit into a freshly picked—still holding dirt—raw tomato. It was the most delicious thing I’d ever had. 🙂 I enjoyed the blog, Mary Kay. Thank you!
—Kika
Sounds lovely!