The sweet corn is slowly arriving to the farm stands as well as the heirloom tomatoes and the most fantastic peaches you can imagine. Just to go to for example Pikes Farms in Sagaponnac, buy a peach and eat it on the spot. So sweet and juicy. Ignore that you will have the juice all over you – Just enjoy the pure pleasure of one of nature’s miracles.
And no fuss for dinner. After day’s of eating out at different restaurants I just want plain god food. And with the heirloom tomatoes fresh in mind, todays choice falls on pasta (Spaghetti) with tomato sauce. Do you thing it sounds boring? Well it could be, but with ripe tomatoes (Read: Whatever you do, don’t make this sauce with the tomatoes available at the supermarket in January – to big, to orange and almost white inside…) and a bit of time on your hand it is magic.
(And besides being beautiful, smell good of the very special “tomato smell”, and taste good you find lycopene in tomatoes and lycopene is a carotene that have been considered to eventually prevent against some types of cancer, mainly prostate cancer.)
Take a couple of tomatoes, for 4 persons 1 would take 6 – 8 of them. Chop them in half and then every half in another half lengthwise and finally every half in 4 pieces.
Chop 1 garlic clove and 1 medium sized yellow onion. Heat up ½ cup of olive oil in a sauce pan and let the onions and garlic sweat on low heat until soft. Add the tomatoes and let it all simmer for maybe 45 minutes. Add a tsp. of salt, 2 tsp. of white vinegar and a pinch or 2 of sugar. Let simmer some more while cooking the spaghetti al dente.
Serve in a bowl with freshly roughly grated parmesan, fresh basil, a little olive oil and sea salt on top.