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Margie Nomura
Prep
1h
Cook
10m
Total
1h 10m
Ingredients
Method
Turn cooking mode on
Step 1
To peel the tomatoes, cut a small cross in the base of each tomato, place in a heatproof bowl, then carefully pour over boiling water. Leave for about a minute, then drain. When cool enough to handle, peel away the skins and roughly chop.
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For
2
M
I
350
g
Medium/large ripe tomatoes
200
g
Pasta, I love penne for this (a short, ridged shape is especially good)
1
Small clove garlic, finely grated
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Cook along with all of our recipes
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Tomatoes: I love this recipe in the summer when tomatoes are at their best. Sweet, juicy tomatoes will make a huge difference so use the best you can find. Peeling them might sound like a faff, but I promise the blanching makes the skins slip off very easily and gives a lovely soft tomato texture. Peeling tomatoes is one of those things that is actually worth the effort.
Really pushed for time? If you’re really pushed for time and can’t let the tomatoes rest and marinate, you can pour the seasoned tomatoes along with the olive oil and garlic into a saucepan and very very gently heat them for a few minutes. You DO NOT want to cook them, you’re just warming them slightly to help with the marrying of flavours. If it starts to bubble and sizzle, stop, you’re doing too much. Pour back into a big salad bowl and await the cooked pasta.
Pasta: I like penne for this as it’s what my mum would always do but any short pasta shape will work well with the chunky tomatoes and mozzarella. Rigatoni, fusilli or casarecce would all be good options. Don’t rinse it! You want the pasta warm and slightly starchy when it goes into the tomatoes so everything coats the pasta nicely.
Seasoning: Don’t be shy with seasoning! The tomatoes, pasta and mozzarella all need a good amount of salt to bring out their flavour. Use flaky sea salt as it’s much more delicate.
Feeding children: This is a great one for kids. The flavours are simple and familiar and you can leave the basil off individual portions if your children aren’t fans. Serve with their favourite green veg on the side.
Make it your own: Honestly, I love this one for its simplicity and usually make it just as is, but a few additions would also work brilliantly: a handful of rocket stirred through at the end, toasted pine nuts for crunch, olives or a few chopped sun-dried tomatoes.
Leftovers: I love this for lunch the next day. The mozzarella will firm up in the fridge, so let it come back to room temperature before eating. Add another drizzle of olive oil and some Parmesan. Pile it into a lunch box with a big handful of rocket. Gorgeous.
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Margie Nomura
Prep
1h
Cook
10m
Total
1h 10m
Ingredients
Method
Turn cooking mode on
Step 1
To peel the tomatoes, cut a small cross in the base of each tomato, place in a heatproof bowl, then carefully pour over boiling water. Leave for about a minute, then drain. When cool enough to handle, peel away the skins and roughly chop.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
350
g
Medium/large ripe tomatoes
200
g
Pasta, I love penne for this (a short, ridged shape is especially good)
1
Small clove garlic, finely grated
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Tomatoes: I love this recipe in the summer when tomatoes are at their best. Sweet, juicy tomatoes will make a huge difference so use the best you can find. Peeling them might sound like a faff, but I promise the blanching makes the skins slip off very easily and gives a lovely soft tomato texture. Peeling tomatoes is one of those things that is actually worth the effort.
Really pushed for time? If you’re really pushed for time and can’t let the tomatoes rest and marinate, you can pour the seasoned tomatoes along with the olive oil and garlic into a saucepan and very very gently heat them for a few minutes. You DO NOT want to cook them, you’re just warming them slightly to help with the marrying of flavours. If it starts to bubble and sizzle, stop, you’re doing too much. Pour back into a big salad bowl and await the cooked pasta.
Pasta: I like penne for this as it’s what my mum would always do but any short pasta shape will work well with the chunky tomatoes and mozzarella. Rigatoni, fusilli or casarecce would all be good options. Don’t rinse it! You want the pasta warm and slightly starchy when it goes into the tomatoes so everything coats the pasta nicely.
Seasoning: Don’t be shy with seasoning! The tomatoes, pasta and mozzarella all need a good amount of salt to bring out their flavour. Use flaky sea salt as it’s much more delicate.
Feeding children: This is a great one for kids. The flavours are simple and familiar and you can leave the basil off individual portions if your children aren’t fans. Serve with their favourite green veg on the side.
Make it your own: Honestly, I love this one for its simplicity and usually make it just as is, but a few additions would also work brilliantly: a handful of rocket stirred through at the end, toasted pine nuts for crunch, olives or a few chopped sun-dried tomatoes.
Leftovers: I love this for lunch the next day. The mozzarella will firm up in the fridge, so let it come back to room temperature before eating. Add another drizzle of olive oil and some Parmesan. Pile it into a lunch box with a big handful of rocket. Gorgeous.
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