Summer Spaghetti(Makes 4 To 6 Servings)

• 2 lb. very ripe tomatoes (Roma tomatoes are best, if available)
• 1 large onion (Vidalia, if available), finely chopped
• 2 cloves garlic, finely minced
• 3 Tbsp. finely minced fresh parsley
• 1 Tbsp. fresh basil, minced
• 1/4 c. olive oil
• 1/2 c. tarragon wine vinegar
• salt to taste
• pepper to taste (black, red and white)
• 1 lb. spaghetti
• freshly grated Parmesan cheese

1. Peel and dice the tomatoes.
2. Add the onion, garlic, parsley, basil and olive oil to the tomatoes; season with taste with vinegar, salt and peppers.
3. Set aside.
4. Boil the spaghetti until al dente and drain.
5. Toss the hot spaghetti with the tomato mixture.
6. Serve immediately, topped with cheese.
7. The tomato mixture may be prepared ahead, but if it is refrigerated, bring it back to room temperature before mixing with the hot spaghetti.

very ripe tomatoes, onion, garlic, fresh parsley, fresh basil, olive oil, tarragon wine vinegar, salt, pepper, spaghetti, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739857 (may not work)