Butterfly Tomatoes With Salsa Cruda Recipe

• 6 med ripe tomatoes - (abt 8 ounce ea)
• 4 lrg garlic cloves finely minced
• 1/4 c. extra-virgin extra virgin olive oil
• 1/4 c. minced fresh mint leaves plus
• 1 Tbsp. minced fresh mint leaves
• 2 tsp finely-grated lemon zest
• 1 tsp sugar Freshly-grnd black pepper to taste
• 12 ounce dry farfalle (butterfly pasta) Salt to taste
• 6 ounce ricotta salata cheese (optional)

1. Core the tomatoes and cut them into 1/2-inch pcs.
2. Place in a large serving bowl with the garlic.
3. (If the tomatoes seem watery, drain them first in a colander for 20 min, tapping it once or possibly twice.)
4. Stir in extra virgin olive oil, 1/4 c. of the mint, the lemon zest, sugar and pepper.
5. Let rest for 2 to 4 hrs for flavors to blend.
6. Before serving, bring a large pot of salted water to a boil.
7. Cook the pasta till just tender; drain.
8. Add in to the tomato sauce; toss well.
9. Before serving, season lightly with salt.
10. If you like, grate ricotta salata atop the pasta using the largest holes of the grater.
11. Sprinkle with the remaining minced mint.
12. Serve.
13. This recipe yields 6 servings.
14. Comments: When cooking with tomatoes in September, buy them ahead of time and let them ripen on your counter.

tomatoes, garlic, extravirgin extra virgin olive oil, fresh mint, mint, lemon zest, black pepper, salt, cheese

Taken from cookeatshare.com/recipes/butterfly-tomatoes-with-salsa-cruda-95795 (may not work)