Linguine With Lemony Turkey Patties and Fresh Tomato Sauce

• 3 lbs nicely ripe tomatoes (preferably fresh garden tomatoes or vine ripened if store bought)
• 3 tablespoons red wine vinegar
• 14 cup extra-virgin olive oil plus 1 tablespoon pure olive oil
• 12 cup coarsely chopped fresh basil leaf
• 2 tablespoons finely chopped garlic
• salt, pepper to taste
• 1 lb linguine
• 12 cup freshly grated parmesan cheese
• 1 cup fine fresh breadcrumb, from firm white bread (Portuguese, French or Italian bread)
• 23 cup half-and-half
• 1 lb ground turkey
• 1 12 teaspoons salt
• 34 teaspoon white pepper or 34 teaspoon black pepper, preferably freshly ground
• 14 teaspoon ground nutmeg
• 18 teaspoon granulated sugar
• 4 teaspoons freshly grated lemon peel (from 1 1/2 lemons)
• 14 cup finely chopped parsley
• 3 -4 garlic cloves, minced
• 12 cup finely chopped scallion
• 1 -1 12 tablespoon olive oil
• 1 tablespoon butter

1. Fresh Tomato Sauce:.
2. Coarsely chop the tomatoes, making sure to reserve the juice.
3. Place tomatoes and juice in large bowl.
4. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil.
5. Add the tablespoon of olive oil to a saute pan over medium high heat.
6. Saute the garlic for 3 minutes, stirring.
7. (Do not allow it to brown) (You may also add garlic to sauce raw.
8. If you decide to add it raw, you can cut the garlic in half because it will be much stronger in flavor).
9. Add to tomato mixture.
10. Season to taste with salt and pepper.
11. Let mixture sit at room temperature for at least 4 hours.
12. (It can also be made a day ahead of time and kept in refrigerator).
13. When ready to serve, Prepare turkey patties as indicated below.
14. Cook linguine in a large pot of boiling, salted water.
15. When pasta is al dente, drain in a large colander, then transfer to a large bowl.
16. Toss linguine with the tomato sauce and turkey patties.
17. Incorporate parmesan cheese throughout or top each serving with the cheese.
18. Lemony Turkey Patties:.
19. Mix crumbs with half and half in a large bowl.
20. Add all remaining ingredients and mix until well blended (mixture will be very soft).
21. Moisten hands (to make meat mixture easier to handle) and shape into sixteen 1 - 1 1/2 circumference patties.
22. Let stand for 15 minutes.
23. Heat olive oil and butter in a large nonstick skillet over medium heat until it bubbles and starts to brown.
24. Add patties and cook until browned and crisp on both sides and no longer pink in centers, about 5 minutes.
25. Place on paper towels to drain.
26. Add to Linguine recipe.
27. NOTE:.
28. This recipe is also great served with only the fresh tomato sauce, but the turkey patties certainly add the oomph.
29. Definitely use summer tomatoes as mentioned in "Recipe Description" section.
30. Supermarket vine ripened tomatoes are also decent enough to use.
31. I also use this tomato sauce for making bruschetta.
32. If using it for bruschetta, make sure to drain the juices from the tomatoes as it can make your bread soggy.
33. I also add a bit of fennel seed (cause I like it) and grated parmesan or romano cheese over the top (or combo).
34. Quickly pop the bruschetta's into the oven for a couple of minutes or so until cheese just melts.

tomatoes, red wine vinegar, extravirgin olive oil, fresh basil leaf, garlic, salt, linguine, parmesan cheese, fresh breadcrumb, ground turkey, salt, white pepper, ground nutmeg, sugar, freshly grated lemon peel, parsley, garlic, scallion, olive oil, butter

Taken from www.food.com/recipe/linguine-with-lemony-turkey-patties-and-fresh-tomato-sauce-484082 (may not work)