Parboil the tomatoes to remove the skin, then chop into 1.5 - 2 cm chunks. At this time, remove the stems and pulp.
Coat your tomatoes from Step 1 in a large pinch of salt, then put into a strainer to drain off the excess moisture. Cut the mozzarella into cubes, and julienne the basil.
Put about 4 tablespoons of olive oil into a frying pan with the garlic and heat over low.
When fragrant, add the drained tomatoes and cook over low heat.
Add the pasta boiled al dente, olive oil, and salt and quickly mix together. Add the mozzarella and julienned basil, toss lightly, and transfer to the plates.
For a chilled version, see Recipe ID: 2231515
Story Behind this Recipe
This way of preparing the tomatoes is one of many things I learned at a cooking class from an Italian chef. I wanted to come up with a way to make my favorite kind of pasta with fresh tomatoes and mozzarella without having to use expensive fruit tomatoes.
By rubbing the tomatoes with the salt, the excess moisture is dried, thus bringing out the sweet umami flavor. This time, I used "Momotaro" tomatoes., but if you use fruit tomatoes, you won't have to go through the trouble of salting them first, since they'll be sweet enough. I used 1.4 mm thick spaghetti and boiled for 5 minutes.