This spring I planted Roma tomatoes in the garden. In years past I’ve focused on San Marzonos for the purpose of pasta sauce makings at the end of the season. I’ve not had the greatest luck with San Marzanos. Sometimes the fruit tamps off at the end of the fruit (too much water one source says) or the seeds rot on the inside of the tomato (that was weird). I’ve all but given up on San Marzanos, so back to good old Romas it is (however, I did plant two to see how they would develop this year).
For those unfamiliar with San Marzano tomatoes, here’s what Google has to say, “What is so different about San Marzano tomatoes? These tomatoes are plum tomatoes, but they are typically more slender and oblong, having a firm flesh. They have fewer seeds and less water content, as well as a lower amount of sugar and acid.” That is why they are chosen for making pizza and pasta sauces.
Tomato, Tomaaato (pronounced differently if you drag out the “a”), let’s get to today’s recipe!
What goes together better than tomatoes and basil? Add pasta and a little parmesan and you’ve got a perfect salad. Well, at least I think so. Its simple, pure ingredients make a great stand-alone vegetarian salad. Tuna or chicken chunks can be added for more protein. But today, we’ll keep things simple.
Roma tomatoes chopped bite-size.
Add in other ingredients such as parmesan cheese, red onion, balsamic vinegar.
Add cooked pasta and thinly sliced fresh basil.