Fresh heirloom tomatoes are finally starting to pop up at the farmers markets here in Boston. I love eating during farmers market season, but it is kind of hard to blog the recipes. That's because when you have such amazing ingredients this time of year, you don't want to mess with them too much. Eating a tomato with some salt and olive oil isn't really an exciting blog post. This recipe however showcases the freshness of the tomatoes and doesn't really smother or cook them to death (or at all).
A bunch of delicious tomatoes
Off to slaughter.
Celery juice! This is the secret ingredient in this awesome recipe.
Ready to go. Cook the pasta and add it right in.
Fresh, tomatoey and delicious.
About 3 or 4 lbs of fresh farmers market tomatoes, a nice big head of celery, 4 shallots, 2 cloves garlic, a handful of oregano, a splash of balsamic, and a nice cup of pecorino romano. Dice the tomatoes small. Food process the celery and strain in a cheese cloth to collect the juice. Mix the celery juice and tomatoes. Chop and add the shallots. Grate the garlic in there. grate in the cheese and chop the oregano and add that too. Allow to sit for like an hour so everything can become friends. Cook the pasta and add it straight to the sauce. Stirr it up for awhile so the pasta can absorb everything evenly.