kelly magyarics

washington, d.c.-based wine, spirits, travel & lifestyle writer / wine educator


What to do with all of those tomatoes?

If you are a tomato lover like me, and you planted a few (or many...) tomato plants, you are going to be asking yourself that question very soon, if not already. Here is one of my favorite tomato recipes, courtesy of my mother-in-law:

Broiled Tomatoes over Angel Hair Pasta

Fresh garden tomatoes
Fresh basil, oregano and thyme (or dried if you do not have fresh)
Olive oil
Fresh garlic and/or garlic powder
Shredded parmesan cheese
Salt and pepper
Angel Hair pasta

Cook pasta according to directions. Preheat broiler. Slice tomatoes in half horizontally. Place on baking sheet, drizzle with olive oil, fresh basil and oregano, garlic powder, pepper and shredded parmesan cheese. Put in broiler until cheese is brown and tomatoes are soft.

Drain pasta. Place in saute pan. Add olive oil, red wine vinegar, salt, pepper and whatever spices you want (basil, oregano, thyme, fresh or dried garlic, etc.) Saute until well mixed.

Serve tomatoes over pasta, with more cheese and herbs, if desired.

What to drink with this meal??? You need a wine that has good acidity to stand up to the acid in the tomatoes. So choose either a Pinot Grigio or Sauvignon Blanc for white, or a Chianti or Valpolicella for red.