Summer favorite, or just one of the many reasons we look forward to tomato season! Don’t bother making this out of season, it’s just not the same.
3 or 4 large ripe vine ripened tomatoes
2 T minced fresh basil leaves
1/4 c minced red onion
2 T capers
2 T extra virgin olive oil
1 T balsamic vinegar or red wine vinegar
2 cloves garlic, pressed or minced
1 t salt
fresh ground pepper to taste
Start water to cook 1 pound of pasta of your choice. Meanwhile, chop about half the tomatoes into bite-sized cubes and place in a large serving bowl with the basil, chopped onions and capers. Coarsely chop the rest of the tomatoes and place in a blender. Add oil, vinegar, salt, pepper and garlic and puree still smooth. Add to tomatoes in the serving bowl. When pasta is cooked, drain it, add to the sauce in the serving bowl and toss well. Serve immediately and enjoy!
Adapted from Moosewood Low Fat Cookbook page 212