Italian-style summer tomato pasta

One of my favourite tomatoes are the fleshy, oval, acid-free Roma (or plum) tomatoes. Because there is more flesh than pulp and seeds, they make great tomato ketchups and pasta sauces and are excellent on pizzas or tarts. These Italian charmers can also be sliced into salads.

If Romas are in short supply, I use all-purpose tomatoes for sauces and preserves. Just halve them around the circumference and squeeze out the seeds. If you intend to pass the sauce through a sieve then there’s no need to peel them. Otherwise, to make the peeling process easier, plunge the tomatoes into boiling water for 30 seconds then into icy water to cool.

Ingredients

250 g	Pasta spirals (Main)
500 g	Roma tomatoes, peeled, seeded and chopped (Main)
1 small	Red onion, finely sliced
¼ cup	Pitted black olives, sliced
3 Tbsp	Extra virgin olive oil
3 Tbsp	Balsamic vinegar
2 Tbsp	Chopped mint
2 Tbsp	Chopped chives
¼ cup	Basil leaves

Directions

1. Cook the pasta according to the packet instructions. Meanwhile, combine the tomatoes, onion, olives, oil, vinegar, salt and pepper in a bowl.
2. Drain the pasta and add while still very hot to the tomato mixture. Add the herbs and toss until well combined.

See Jan's other recipes using tomatoes

• Microwave tomato relish
• Anchovy tomato salad
• Tomato tarte tatin