buddha and bradley

July 27th, 2010 · 7,416 Comments

 buddha contemplating the magnificence of this bradley tomato. no suffering here…

one of the pluses about living in the south in the summer is that i get tomatoes before all the other yankees do. by june we begin seeing a few beauties at the farmers market and by july, well it’s bounty season. (and yes, i’m well aware that there will be times when this very fact will give me little to no consolation, but right now i’m pretty happy about it.)

i’ve not been home much over the last months but now that i’m here my shopping is done exclusively at the farmers market with hardly a trip anywhere else to buy anything foodlike. i live mostly off of eggs, berries, melons, zucchini, corn, greens, tomatoes, some grass fed beef and pastured chickens and this one particular whole grain seedy bread that i’ve grown to love. between us, i’m trying to lay low on the pork right now out of the desperate need to fit back into my clothes AGAIN.

oh but how i digress… the tomatoes. they are delectable. nearly magical. sprinkled just barely with just some maldon salt, and i am entranced. add a rub of garlic to some toasted bread, a hit of olive oil and some basil and it’s dinner. some buffalo mozzarella and it’s pure decadence. then put all of that on a bowl of pasta and it could fall into ‘my last supper’ category.

these salad tomatoes were grown by delvin farms and really, they’re more like candy than anything else. i keep them in this bowl and i just pop a few in my mouth whenever i go by, too well aware that soon this luxury will be behind me.

a few weeks ago in preparation for a dinner with some friends, the tomatoes were scored, blanched, shocked and peeled – about 4 lbs of these little gems – and then i seeded them and went on to make my favorite marinara of all time. we served the dish with some beautiful swordfish that was cooked to perfection with a warm bagna cauda of sorts served on top. but alas, there were no photos taken… and for this i am sad because it was quite a lovely dinner.

so dear readers, allow me to give you this repeat recipe from nearly a year ago. it’s just that good.

tomato and basil spaghetti
by scott conant of scarpetta

about 20 ripe plum tomatoes (ours were quite small so we doubled the amount)
about 1/3 cup extra virgin olive oil, plus more to finish the dish
a pinch of crushed red pepper
kosher salt
black pepper, freshly ground
1 tablespoon unsalted butter
1 ounce parmigiano, freshly grated (about 1/2 cup)
about 7 fresh basil leaves, well washed and dried, stacked and rolled into a cylinder and cut thinly crosswise into a chiffonade
1 pound spaghetti, either high-quality dry or homemade

to peel the tomatoes: bring a large pot of water to a boil. have a large bowl of ice water nearby. cut a small x on the bottom of each tomato. ease about five tomatoes in the pot and cook, let boil for about 15 seconds, and then promptly move them to the waiting ice water. (do this with the remaining tomatoes.) pull off the skin with the tip of a paring knife. if the skin sticks, try a vegetable peeler using a gentle sawing motion. cut the tomatoes in half and use your finger to flick out the seeds.

to cook the tomatoes: In a wide pan, heat the 1/3 cup of olive oil over medium-high heat until quite hot. add the tomatoes, red pepper flakes, and season lightly with the salt and pepper. (i always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated.) Let the tomatoes cook for a few minutes to soften. then, using a potato masher, chop the tomatoes finely. cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened. (you can make the sauce, which yields about 3 cups, ahead of time. refrigerate it for up to 2 days or freeze it for longer storage.)

to serve: bring a large pot of amply salted water to a boil. cook the spaghetti until just shy of al dente. reserve a little of the pasta cooking water. add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive. (if the sauce seems too thick, add a little pasta cooking liquid to adjust it.) take the pan off of the heat and toss the butter, basil, and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

and yes. there is no garlic, there is no black pepper. just let it be, people.

just. let. it. be…

 

Tags: tomatoes

7,416 responses so far ↓

  • 1 advocacia empresarial uberlandia // Jun 24, 2017 at 3:18 am

    Thanks for another informative blog. The place else may just I am getting that kind of information written in such a perfect approach?
    I have a undertaking that I’m simply now working on, and
    I’ve been on the glance out for such info. http://Www.Garciaadvocacia.Com.br/

  • 2 s品 n品 // Jun 26, 2017 at 6:22 am

    ルイヴィトンコピー老舗
    海外人気ルイヴィトン コピー老舗です。
    いろいろ高品質ルイヴィトンコピー品を販売しております。
    開業多年、安心と信頼のヴィトンバッグコピー激安専門ショップです
    s品 n品 http://www.copysale.net

  • 3 motos de agua yamaha fx 160 // Jun 27, 2017 at 11:45 pm

    Great post. I was checking continuously this blog and I am
    inspired! Extremely helpful information particularly the ultimate phase :
    ) I care for such info much. I used to be looking for this certain info for a very long time.

    Thank you and best of luck.

  • 4 vacuum pump // Jun 30, 2017 at 6:41 pm

    Hi there, I discovered your blog by means of Google whilst looking for a
    comparable subject, your site got here up, it appears
    good. I have bookmarked it in my google bookmarks.

    Hello there, simply become aware of your weblog through Google, and found that it’s really informative.

    I am going to be careful for brussels. I will appreciate if you
    proceed this in future. Numerous people will probably be benefited out of your writing.
    Cheers!

  • 5 teeth whiting // Jun 30, 2017 at 6:50 pm

    Good day! This post could not be written any better! Reading through this
    post reminds me of my previous room mate! He always kept chatting about this.
    I will forward this page to him. Fairly certain he will have a good read.
    Thanks for sharing!

    Feel free to visit my website: teeth whiting

  • 6 vacuum and steam mop // Jun 30, 2017 at 8:05 pm

    Appreciate this post. Let me try it out.

  • 7 prostatitis cure // Jul 3, 2017 at 8:34 am

    I am glad to be one of many visitors on this outstanding site
    (:, appreciate it for posting. https://www.prostatecancer.vip/enlarged.html

  • 8 激安ブランド // Jul 5, 2017 at 10:48 pm

    先進とプロの技術を持ってプラダコピーバッグ 人気老舗
    最新商品は掲載します。
    2017新作、大量入荷。
    特N品、N品、品質NO1、価格、全日本最低。
    豊富な品揃えですので、是非、ご覧ください!毎日、2017年新品新作、掲載します。
    最も著名なブランドコピーのルイヴィトンコピー,
    日本に一番人気のブランドコピーヴィトンバッグ,ヴィトン生地コピー,ヴィトンコピー財布..
    気のブランドコピー新作は定時に更新し、ご満足に添うようにいたします
    ブランドコピーブランド,偽物ブランド,ブランドコピーバッグ,
    ブランドコピー財布,ブランドコピー時計,ブランドコピー品
    店長お薦めは以下の商品:
    クロエブランドコピー,ブランドコピークロエ,クロエ偽物,クロエコピー
    激安ブランド http://www.fujisanwatch.com

  • 9 Moto cms // Jul 6, 2017 at 10:03 am

    I blog often and I seriously thank you for your information. Your article has really peaked my interest.
    I’m going to book mark your blog and keep checking for new
    information about once a week. I subscribed to your
    Feed as well. https://www.elisunshop.com

  • 10 Best NSFW Subreddits // Aug 4, 2017 at 7:01 am

    Right now it looks like Expression Engine is the preferred blogging platform out there right now.

    (from what I’ve read) Is that what you’re using on your
    blog?

  • 11 jordan Shoes // Aug 5, 2017 at 5:51 am

    I advocate you buy your shoes at a neighborhood working retailer the
    place you’re professionally fitted for shoes.

  • 12 http://park21.wakwak.com/~naisu/cgi-bin/yybbs.cgi?list=thread // Aug 5, 2017 at 3:28 pm

    Sem dúvida que acreditar que você afirmou . Seu favorito justificação parecia ser
    sobre o web o mais simples coisa a estar ciente de.
    Eu digo a você, eu definitivamente obter irritado enquanto pessoas pense preocupa que
    eles claramente não que sabem. Você conseguiu bater
    o prego em cima do topo e definido para fora a
    coisa toda sem ter efeitos colaterais, pessoas poderia tomar um
    sinal. Será provavelmente volta para buscar mais. Obrigado

  • 13 Zero Up Review // Aug 6, 2017 at 6:09 pm

    Roughly speaking, beginning an internet enterprise
    is divided into two parts: the arduous part and the straightforward half.

    Stop by my web blog; Zero Up Review

Leave a Comment