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Article: A RAW DEAL - THERE IS NO NEED TO COOK PASTA SAUCES MADE WITH FRESH, LOCALLY GROWN TOMATOES AT THE HEIGHT OF THEIR FLAVOR.
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- August 5, 2007
- Author:
CopyrightCopyright 2007 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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BOSTON UNCOMMON / COOKING
Sometimes, it's best to leave well enough alone, and in my book,
ripe local tomatoes - the kind we get for just a few weeks in August
and September in New England - are well enough. I eat them like a
madman, but I almost never cook them. Raw tomatoes cut into rough
chunks to mix with cheese, herbs, and olive oil as a dressing for
pasta is a standby August dinner that keeps the tomatoes tasting pure
and fresh and the stove time down to the minimum. To keep the dish
from becoming watery, seed the tomatoes. Remove the core, cut the
fruit in half along its equator, grasp one half in the palm of your
hand, and give it a gentle squeeze and shake. The seeds and jelly
will ...