Usually, heat is applied to food to coax complex flavors out of simple ingredients. With the bounty of summer produce in our Georgia supermarkets these days, applying heat, and in the process, heating up our kitchens, isn't always necessary.
Besides the usual summer suspects - salads and sandwiches, here's a no-cook pasta sauce that is as full of flavor as anything cooked on the stove. Use the ripest, juiciest tomatoes you can find at the farmer's market or grocery store in this simple no-cook pasta sauce.
Spaghetti with No-Cook Tomato Sauce
I used three beefsteak tomatoes in this recipe - they totaled 2 1/4 pounds.
3 large ripe tomatoes, cut into rough chunks
8 ounces Fontina cheese, cubed
½ cup chopped basil, plus more for garnish
2 or 3 cloves garlic, minced
½ cup extra-virgin olive oil
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound spaghetti
1 to 2 tablespoons red wine vinegar, or to taste
Freshly grated Parmesan cheese
1. In a large shallow bowl, combine the tomatoes, fontina, basil, garlic, olive oil, salt and pepper. Put this together an hour before you plan to eat and set aside at room temperature.
2. Bring a large pot of salted water to a boil and cook the pasta 8 to 10 minutes, until al dente. Drain the pasta and toss with the sauce. Season with salt, pepper, red wine vinegar and additional basil. Serve at once, sprinkled with grated Parmesan cheese.