Late summer and early fall is tomato season & many are looking for ways to make use of all the juicy tomatoes. Living in the PNW tomatoes can be very tricky to grow. Like me, maybe you're just looking for easy ways to incorporate fresh tomatoes from your local farmers market or tomato growing neighbours and friends. I have made this with locally grown Roma tomatoes as well as Heirloom varieties and this dish turned out equally wonderful. In fact, my husband almost ate the whole lot all to himself. This is very easy to adapt, to make vegan/vegetarian just leave out the tuna. Be sure to use the best quality tomatoes and ingredients in this, from olive oil to wine vinegar. I used my homemade chive blossom vinegar in this (recipe also on my blog) but red wine or champagne vinegar would taste equally lovely. Make sure you allow the ingredients and all the flavours to meld together. I allow about 2-3 hours for that to happen but even a half day would be fine. Just set them aside in a covered bowl while you get other things done. You can make this with any kind of pasta, even spiralized vegetable noodles.
Place the tomatoes, oil, vinegar, salt, garlic and chili flakes in a medium bowl. Stir. Set aside on the counter for several hours. Boil water for your noodles/pasta. Once pasta is cooked add it to your bowl of ingredients, along with cheese, tuna and basil/thyme leaves.
Stir well and drizzle with extra olive oil and sea salt. Enjoy!
Serving Size 1 bowl