This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone, as always. #SummerToGo #CollectiveBias The following content is intended for readers who are 21 or older.
If you are like me, you are trying to squeeze every succulent last drop of summer’s flavor onto your plate before colder winds blow. Though summer is winding down, and the garden is thinning out, there are still a few ripe tomatoes hanging on the vine. And most importantly, there is still time for one last hurrah with good friends, good food, and good wine.
If you are entertaining friends to celebrate the final days of summer, I have just the recipe, and wine, for you! To me, nothing better symbolizes the best flavors of summer like perfectly ripe heirloom tomatoes! What better way to enjoy these flavors than with an unadulterated, raw sauce that features heirloom tomatoes in all their tangy glory, accented by the bright flavor of fresh basil, balsamic vinegar, and extra virgin olive oil. Serve this on top of perfectly al dente spaghetti along with a glass of Black Box Pinot Noir.
Wait, did the Fox Valley Foodie just recommend a box wine?
First of all, let’s get one thing straight: Not all box wines are low quality swill destined for the lips of anyone seeking a cheap buzz and a penchant for epic headaches. It is a stereotype that has plagued this genre of wines dominated by products that taste more akin to booze flavored sugar water than actual wine. However, with more than 50 Gold Medals for quality awarded to them, including 29 Wine Enthusiast Best Buys awards, Black Box wines are challenging the industry by producing quality box wines that wine drinkers actually want to drink!
I like Black Box wines because they are about 40% less expensive than a comparable quality bottle of wine. Plus, the convenience of box storage helps me keep it fresh for up to six weeks, I don’t have to feel guilty if I only want to enjoy a single glass of wine after a long day at work.
So grab your favorite Black Box wine, your best friends, and that last ripe tomato. There are still memories to be made this summer! For more entertainment ideas get inspired on the Black Box Simple Entertaining page.
- 8 oz Spaghetti noodles
- 6 in medium -season tomatoes roughly chopped
- 3 cloves Garlic minced
- 10 leaves basil cut into ribbons
- 1/2 cup extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese for garnish
Combine all ingredients for sauce in a large bowl and let sit for 4 hours so flavors can meld.
Boil noodles till al dente and toss with sauce.
Top with fresh grated Parmesan.
Do not use traditional store bought tomatoes for this recipe. They will be lacking in flavor since they are typically faux ripened. You want fresh picked, in-season, tomatoes. Any of your favorite heirloom tomatoes are fine. I used a mixture of beefsteak, paste, and cherry tomatoes.
Any extra sauce can be enthusiastically sopped up with a crusty baguette loaf or placed atop bruschetta.
If you enjoyed reading my Heirloom Tomato Sauce with Balsamic Vinegar & Olive Oil over Spaghetti recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.