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Massimo Capra: The star of summer: saucy tomatoes

MASSIMO CAPRA

From Wednesday's Globe and Mail

Latest comment posted at 12:22 PM EDT 06/09/07

Chef Massimo Capra's spaghetti with summer tomatoes, basil and bulb onions ...Read the full article

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  1. Susie Q from Canada writes: What, no vino in the sauce? For shame!
  2. Rollo M Tomasi from Belgium writes: Wine in the sauce made from cans, with fresh Ontario beefsteak tomatoes, the wine is bogus. I usually saute diced onions until they start to carmelize, longer than 3 minutes, I think.
  3. Rocket Doctor from Vanc, Canada writes: I want my Nipozzano from Manitoba!
  4. Better to light a candle than to sit and curse the darkness from Canada writes: Right, I never, ever eat then in winter and if nobody else did they would sell red, ripe juicy tomatoes flown in in a few hours from other parts of the world. I grow my own and have then ripe from middle of July until middle of September. Why does my supermarket sell "Field" tomatoes picked while still not quite ripe"The Green ones from my garden I pickle before the first frost.Ripe tomatoes With olive oil and basil Mmmmmmm.
    Cymro
  5. R A from Canada writes: Just tried this for dinner....very nice. Thanks Massimo!
  6. Jim Shepherd from Lima, Peru writes: I have always missed the fresh corn, potatoes, and tomatoes from the August harvest in Canada.

    Peruvian fresh produce does indeed show up in Canada in January, but it tends to be of the plastic variety.

    A juicy sliced beefsteak tomato with a dash of salt, a cob of sweet corn and boiled potatoes with butter and salt...

    Life does not get any better than that.

    Add a BBQ rib-eye steak and a boiled lobster with melted butter and lemon, and I am in heaven.

    It does not get any more basic than food, sex, and alcohol. Personally, I like to combine them all. Best Regards.
  7. Rollo M Tomasi from Belgium writes: Fresh corn is pretty good, but older corn, possibly shrink wrapped at your grocer, is a might close second on the barby. Just imagine what tastes good if first immersed in butter, in China they say the same thing about cardboard. Beefsteak tomatoes I have only seen in Ontarario.

    Jim, you forgot the candles.
  8. My Twocents from Toronto, Canada writes: Having a garden of our own for the first time this year I decided to plant some tomatoes. Two or three plants seemed so sparse... so I planted twelve. Needless to say we now have lots of tomatoes and are learning lots of new ways to enjoy them. I think we'll give Massimo's recipe a try.
  9. JR Hannis from Victoria, Canada writes: My tomoatoes are just beginning to ripe (they are a little slow this year) I am also the big fan of the simple and elegant, tomato, garlic, onion and basil sauce over pasta - the simplicity is the key. I am still a couple of weeks away from a big harvest from my garden, but I too am loathe to buy cardboard tomatoes in the winter unless they are of the BC Hothouse variety (which are usually excellent!)

    Happy eating everyone!
  10. Graham Brown from Sarnia, Canada writes: I should keep count in 2008 of the number of tomatoes that I go through in one year. I agree that the best tomatoes are the ones available now - they make great pasta sauce. I'm planning on making some this weekend. Yum. However, I have made great sauce using canned tomatoes. The President's Choice Blue Menu diced tomatoes have worked out very well for me, and I find them very consistent. Plus they are salt-free (well, mostly). Once your fresh tomato choices run out, give those canned ones a try.

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