I forgot how good a tomato can be.
For years my childhood memories of sweet, juicy summertime tomatoes have felt so distant. I pretty much gave up on them. What happened to that tomato that you could eat and savor plain? Were store-bought tomatoes always as bland as they are now?
For a moment my memories came alive as I rediscovered how a real tomato should taste.
These were fresh from the garden. As I enjoyed them, the accompanying food was a mere distraction. I became inspired to play to this
vegetable’s fruit’s strengths and showcase these perfectly miraculous tomatoes.
What did I end up with?
Bruschetta in a bowl.
Ideal Protein: Phases 1, 2, 3, 4
- 2 teaspoons extra-virgin olive oil
- 1-2 large garlic cloves, finely chopped (2 if you love garlic!)
- 1/2 tsp. kosher salt
- 2 cups chopped garden fresh tomatoes (any type works)
- 1 package Miracle Noodle Fettuccini
- 1/4 cup thinly sliced fresh basil leaves
- Combine oil, garlic, and 1/2 tsp. salt in a large bowl. Chop the tomatoes and stir into oil mixture. Let stand about 30 minutes, stirring occasionally.
- Heat Fettuccini in a frying pan for 1 minute. Add tomato mixture and toss in pan to coat noodles. Place in serving bowl. Add basil and toss.
*In Phase 4, it’s okay to add some shaved Parmesan to the mix!
Adapted from this recipe.
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