Fresh Tomato Pasta


  • 3 pounds vine ripened tomatoes, diced
  • 1 shallot, minced
  • 4 cloves of garlic, minced
  • 8 ounces of spaghetti (half a box)
  • 1/2 cup parmesan cheese (freshly grated is best!)


  1. In a large skillet, add a few swirls of olive oil over medium heat. Add your shallot and garlic. Season with salt and pepper and cook, stirring often, until soft
  2. Add your tomatoes to the pan and season with salt and pepper
  3. Bring to a simmer and simmer for thirty minutes, stirring occasionally and mashing the tomato pieces down with the back of your spoon to help them break down
  4. When your sauce has about ten minutes left, bring a pot of salted water (it should taste like the ocean) to a boil. When boiling, add your pasta and cook according to package instructions. Drain the pasta and have it ready to add to your sauce
  5. When your sauce is done, season to taste with salt and pepper and add your pasta. Sprinkle in your parmesan cheese and stir to totally combine
  6. Season to taste with salt and pepper and serve!


You don’t need to use vine ripened tomatoes in this recipe. Those are my favorite to use, but any ripe tomato will work great!