the tomato harvest and how to enjoy it

Written By Marlene T

In the height of summer, when the sun is at its strongest, the joy of harvesting fresh vegetables begins. The other day, my husband grilled a steak, and we enjoyed it with mashed potatoes and a lettuce–tomato salad—all picked straight from our garden. It was absolutely delicious.

Here is this week’s tomato harvest. My son loves wandering into the garden, picking a tomato straight from the vine, and biting into it as if it were an apple. I’m thinking of making Spaghetti al Pomodoro so we can truly savor their rich, fresh flavor.

Since these are San Marzano tomatoes, another delicious option—if you’d like to try something new—is Three-Tomato Spaghetti.


Spaghetti al Pomodoro:


Ingredients

  • 14oz (400g( spaghetti

  • 1lbs 4oz (600g) mixed cherry and baby plum tomatoes

  • 6 garlic cloves

  • Fresh basil leaves

  • Olive oil 

  • Grana Padano cheese

Method

  1. To make the sauce start by washing the tomatoes and cut them in half. Peel and slightly crush the garlic cloves. Tear the basil leaves by hand to release their aroma.

  2. In a large skillet, heat about 2-3 tablespoons of olive oil over medium heat. Add the crushed garlic cloves and cook for about a minute. Ensure the garlic infuses the oil but doesn’t burn. Add the halved tomatoes to the skillet and season with a good pinch of salt. Stir in the torn basil leaves, allowing their fragrance to blend with the tomatoes. Add a splash of water to help the tomatoes soften. Now cover the skillet and let the sauce simmer for 5-10 minutes, or until the tomatoes have broken down into a chunky sauce. Stir occasionally.

  3. While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1/4 cup of the pasta water before draining the spaghetti.

  4. When the pasta is almost ready, take the garlic cloves out of the sauce place them on your chopping board, crushed them to get a nice garlic puree, and place it back inside the sauce.

  5. Once the spaghetti are cooked, add it directly to the skillet with the tomato sauce. Toss the spaghetti in the sauce to coat it evenly. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency. Turn the heat off and drizzle a little more olive oil over the pasta and toss in some fresh basil leaves and freshly grated Grana Padano cheese. Stir it well again. 

  6. Serve the Spaghetti al Pomodoro hot, with extra cheese and basil on the top if desired.​ Enjoy this simple yet flavourful Italian classic! 

This recipe is by Francesco Mattana, I you want to watch the video here is the link.

Another fantastic option is this recipe:

Three-Tomato Spaghetti

This recipe celebrates the rich flavor of three different tomato varieties—cherry, San Marzano, and Piccadilly—brought together in one delicious pasta dish.

Ingredients

  • 12 oz (340 g) spaghetti

  • 1 lb cherry tomatoes

  • 1 lb San Marzano tomatoes

  • 1 lb Piccadilly tomatoes

  • 1 shallot

  • Fresh oregano (or dried)

  • Fresh basil leaves

  • 2 tsp sugar

  • Olive oil

  • Salt

  • Grated Parmesan (optional, for serving)

Method

  1. Roast the cherry tomatoes

    • Chop the fresh oregano (or use dried). In a small bowl, combine the oregano with 2 teaspoons of sugar.

    • Wash and halve the cherry tomatoes, then arrange them cut-side up on a parchment-lined baking sheet. Sprinkle with the oregano–sugar mixture, drizzle with olive oil, and bake in a preheated convection oven at 392°F (200°C) for 20 minutes (or in a static oven at 410°F/210°C for 25–30 minutes).

    • Once roasted, let them cool slightly, then pass them through a food mill to create a smooth sauce. Set aside.

  2. Prepare the San Marzano tomatoes

    • Wash, halve, and deseed the San Marzano tomatoes with a teaspoon. Chop them into small pieces and place in a bowl.

    • Season with olive oil, salt, oregano, and hand-torn basil leaves. Set aside.

  3. Prepare the Piccadilly tomatoes

    • Wash the Piccadilly tomatoes and score a small cross on the skin of each.

    • Blanch them in boiling water for about 30 seconds, then drain and peel.

    • Remove the seeds and cut lengthwise into thin fillets. Add the fillets to the San Marzano tomato mixture and gently combine.

  4. Make the sauce

    • Heat a little olive oil in a large pan and add the sliced shallot. Sauté briefly, then add a ladle of hot water to prevent burning.

    • Stir in the roasted cherry tomato sauce and cook for a few minutes.

    • Add the San Marzano–Piccadilly tomato mixture, stir, and let everything simmer together for 4–5 minutes.

  5. Cook the pasta

    • Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente.

    • Drain, reserving some cooking water, and transfer the pasta directly into the pan with the tomato sauce.

    • Toss well, adding a little cooking water if needed, and finish cooking in the pan until the pasta is perfectly coated with sauce.

  6. Serve

    • Top with fresh basil and grated Parmesan, if desired.

    • Serve hot and enjoy immediately.


Recipe by Giallo Zafferano


Whether you’re enjoying homegrown tomatoes, picking them up at the farmers’ market, or choosing them from the store, don’t miss the chance to savor their peak-season flavor.

Follow along for more European recipes and tips to make your home and style feel effortlessly European.

With love, Malina

Marlene T
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the european summer