It’s been hot this summer, so we are getting creative in finding ways to avoid turning on the oven. Now that the Jersey Heirloom tomatoes are coming in, it’s time for bruschetta pasta, a raw pasta sauce.
It comes together quickly, but you’ll need a little lead time. The tomatoes need to marinate for several hours to let all the flavors combine, and for the salt and vinegar to draw the juice out of the tomatoes.
Leftover sauce can be used as a condiment with eggs or to top chicken.
Heirloom tomatoes have deep stems. Use a pairing knife to dig out any hard, fibrous stem remnants. Chop all your ingredients, and let it stand on the counter, covered for about 3-4 hours before boiling your pasta.
I like to use short pastas for veggie sauces because they grab up beans, veggies, and herbs, unlike spaghetti or linguini, which will leave your veggies on the bottom.
Bruschetta Pasta with Fresh Mozzarella and Herbs
Take advantage of Jersey Heirloom tomatoes in season with this no cook tomato sauce
Ingredients
- 1 lb pasta preferably short variety
- 6 cups diced Heirloom tomatoes about 3-4 pounds
- ½ cup chopped fresh basil
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh oregano
- 1 tsp fresh ground black pepper
- 2 tbsp good balsamic vinegar
- 3 gloves fresh garlic crushed
- 2 tsp sea salt divided
- 1/2 cup extra virgin olive oil
- ½ pound fresh mozzarella
Instructions
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In a large bowl, combine tomatoes, basil, parsley, oregano, pepper, balsamic vinegar, garlic, olive oil, and 1 tsp salt
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Let stand covered on counter for 3-4 hours
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Boil pasta according to package directions in salted water, using remaining tsp salt
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Thinly slice mozzarella, and place in large serving bowl
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Drain pasta and immediately toss with mozzarella until in begins to melt
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Top with bruschetta mixture and serve
