By this time of year, the tomato vines look a little weary. The leaves are thinning, the plants have given nearly everything they’ve got, and baskets of tomatoes have been carried in and canned, frozen, or sauced. But even at the very end of the season, when the garden feels like it’s winding down, there are still these gems—those last ripe tomatoes that taste like pure sunshine.
This dish is my favorite way to honor them. It’s simple, but it makes the tomato the star. Instead of cooking everything down into a heavy sauce, I like to keep the tomatoes just barely warmed, their flavor still bright and fresh, then scatter them over pasta with basil pesto. It’s essentially a deconstructed tomato–pesto fettuccini: silky noodles, fragrant basil, olive oil, garlic, and those late-season tomatoes, juicy and bursting with flavor.
I first started making this recipe years ago, when my garden was nothing but five Roma tomato plants and two basil plants. That was all I needed for endless bowls of this pasta. Now, with a bigger garden and baskets of Speckled Romans and other heirlooms, I still come back to this same combination every September. It’s like a farewell party for the season.
If you’re not growing your own, now is the moment to visit your farmers’ market. The growers are often selling seconds or baskets of their best meaty tomatoes for a great price this time of year. Ask which varieties will hold up best to blanching and still taste wonderful fresh. Romas, San Marzanos, or meaty heirlooms all work beautifully.
The Speckled Roman variety we grow remains my favorite—it’s sweet, firm, and rich—but whatever you choose, the important thing is to let the tomatoes shine. Because once frost comes, fresh tomatoes are gone until next year.
So pour a glass of wine, boil some pasta, tear up a pile of basil, and enjoy one last tomato feast. You’ve earned it.
Deconstructed Tomato Pesto Fettuccine
Equipment
- 1 Large pot for boiling water and cooking pasta
- 1 Slotted spoon for transferring tomatoes
- 1 Large bowl for ice bath
- 1 Small paring knife for coring and peeling tomatoes
- 1 Pan for toasting almonds
Ingredients
- 15–20 medium tomatoes (Roma varieties preferred)
- ½ cup slivered almonds
- 1 cup fresh basil, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- ¼ cup vegan Parmesan Violife Just Like Parmesan Wedge recommended
- 9 oz fresh fettuccine pasta homemade or store-bought
Instructions
- Prepare a large bowl or sink with an ice water bath. In a large pot, bring water to a boil for blanching tomatoes. Drop tomatoes into boiling water for 30–60 seconds, until skins crack. Remove with a slotted spoon and place into the ice bath. Work in batches of 5–6 tomatoes.
- Remove skins and cores from tomatoes using a small paring knife. Quarter each tomato and remove seeds. Place prepared tomatoes in a bowl, cover, and set aside.
- Toast almonds in a pan over medium heat, stirring constantly until golden. Remove from pan immediately and set aside.
- Cook fettuccine pasta according to package or recipe directions. Drain and set aside.
- In the same pot used to cook pasta, heat olive oil over medium heat. Add garlic and basil and stir for about 1 minute, until fragrant but not browned.
- Stir in prepared tomatoes. Cook for 2 minutes, then add pasta and vegan Parmesan. Toss until combined and heated through, about 1–2 minutes.
- Stir in toasted almonds and serve immediately. Garnish with additional cheese and chopped basil if desired.
