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When it comes to summertime freshness, not much beats the taste of a newly picked, vine-ripe tomato, lightly sprinkled with a dash of salt. But while it doesn't take much to make this true fruit -- no, it's not a vegetable, it just goes really well with them -- taste great, the tomato is wonderfully versatile. A number of spices and flavorings only make a great addition to its natural deliciousness.
Every cook worth his or her knives should know which herbs go well with tomatoes. Most of them are very common -- you probably already have a few in your kitchen, or at least a short walk or drive away at your grocery store or farmers market.
10: Pungent Oregano
You've probably tasted oregano in pizza sauce, but any tomato-based sauce tastes wonderful with the addition of this herb. If you pair it with basil, as is the case with many Italian dishes, you won't be disappointed. The two spices combined create a distinctive aroma that noses everywhere know is a prelude of delicious things to come.
Oregano can be used in your cooking either whole or cut up, but it's good to remember that its strong flavor can be weakened with lots of heat, so try to add it toward the end of your cooking.
This herb makes a great addition to a Greek salad -- combine it with cut-up tomatoes, cucumbers, radishes, feta cheese, olive oil, a little basil and lemon juice for an easy meal.
Pasta with fresh tomatoes is a quick, yet much-appreciated, solution when you have little time to make dinner and still want something that tastes good. Fundamental to the success of this dish is tomato selection; the tomatoes must be juicy and ripe – with a firm and compact texture.
You’ll find many different types of fresh tomatoes in the vegetable section at the supermarket – but the best selection for this recipe is the Italian variety of ‘datterini’ tomatoes. These tomatoes feature the classic elongated shape, a thicker skin and a very sweet taste; you can find them at specialty shops. If these aren’t available, you can also opt for cherry or grape tomatoes; this variety is small and round with a thinner skin and sweet on the inside (usually grown near the sea). Cherry tomatoes usually contain more water than the ‘datterini’ variety, so it can take a few more minutes of cooking for the juices and liquid from the tomatoes to evaporate.
Pasta with fresh tomatoes should be made using tomatoes with the peel, but if this bothers you, go ahead and blanch them in a pot with plenty of water for five or six minutes. Then drain and using a small knife, gently remove the skin from each tomato and cook as described above. This makes for a creamier, smoother result at the end.
There is no specific kind of pasta you need to use for this recipe. The choice only depends on your taste. Spaghetti, linguine, maccheroni or penne all work perfectly for such simple (yet tasty) sauce. In order for this dish to succeed, the only trick is draining the pasta one minute before the end of the time indicated on the pasta box. Mix pasta with the tomatoes in the pan so that the sauce blends perfectly and the starch releases into the tomatoes.
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