Ingredients
For 2 as an entree
4 medium nice fresh tomatoes
1/4 t. salt
1/4 c. minced onion
a touch of finely minced garlic, optional
12 - 14 leaves fresh basil shredded or less
chopped fresh parsley, optional
1/2 c fontina or brie, cubed, or other soft cheese
4 T. olive oil
8 oz. pasta
Preparation
Peel tomatoes, Cut in half and squeeze out seeds. Put in small bowl with salt. Let rest at least half an hour, drain off excess juice. Mix tomatoes with onion, basil, cheese, o/o. You can let this sit at room temp awhile if you wish.
Cook pasta in 2 quarts water in big pot with 2 t. salt, uncovered, al dente. Drain and toss with sauce. Serve immediately. The warm pasta will soften cheese and dish will be at room temp rather than hot.
