"B" Garlic oil Recipe ID: 1117234 (or substitute with extra virgin olive oil)..."B"
"B" Balsamic vinegar
2.5-5 ml (depending on the acidty of the tomatoes)
2.5-5 ml (depending on the acidity of the tomatoes)
Dried or fresh basil (optional)
Black pepper (coarsely ground)
For the balsamic vinegar and honey, I use a small 2.5 ml measuring spoon to measure the ingredients. It's called a 'teaspoon' in Japan (a western 'teaspoon' is called a 'small spoon').
Peel the skin from the tomatoes by blanching them.Don't bother if this is too troublesome for you.
Roughly chop two of the tomatoes. Cut the other tomato for garnish.
Coarsely chop the garlic and 2/3 of the onion.
Thinly slice the celery and remaining 1/3 of the onion and soak in water. These will remain uncooked, whereas the garlic and onion from Step 3 will be cooked in the sauce.
Place the garlic and extra virgin olive oil in an unheated frying pan, slowly sauté over low heat until fragrant.
Once the garlic becomes fragrant and golden brown, add the onion from Step 3.
After adding the onion, reduce to low-medium heat, season with the ★ ingredients, and sauté until translucent.
Add the consommé and roughly chopped tomatoes from Step 2 to the frying pan and simmer while mashing the tomatoes. (This should take about 7-8 minutes for a 1 person serving.)
Slowly simmer the sauce while cooking off the liquid. The time it takes to complete the sauce may vary depending on variables such as the amount of tomatoes, the amount of liquid, and the strength of your stove top.
It should take about 8 minutes to cook 2 medium-sized fresh tomatoes. The sauce is done once it is thick enough so that it doesn't return when separated with a spatula.
Turn off the heat, cool, then chill in the refrigerator. * This recipe should make about 1 cup of sauce.
Once the sauce well chilled, add the "B" ingredients and minced basil (optional), and mix.
Thoroughly squeeze out the onion and celery from Step 4 to drain. * Add the cut tomatoes from Step 2 to the sauce and toss.
Sprinkle the ★ ingredients into the sauce and evenly combine, while taking care not to crush the tomatoes.
In a separate bowl, dissolve 1 tablespoon salt in 1 liter cold water to prepare the brine. Add ice to completely chill.
Boil the pasta in boiling water with salt. For chilled pasta, boil for 30 seconds-1 minute longer than the boiling time indicated on the package.
Drain the pasta and chill under cold running water. Thoroughly drain excess water and transfer to bowl of chilled water from Step 15 to firm up the noodles.
Soaking the pasta in the chilled brine will give it a subtle saltiness, which usually gets too diluted when preparing chilled pasta.
Completely drain the chilled pasta and wrap each individual serving in a paper towel to squeeze out the excess water.
Tip: While it may depend on the type of pasta, Step 19 is very important to ensure that the pasta is seasoned properly.
However, for chilled tomato sauce pasta, it's important not to squeeze the pasta too much; it should be just enough so that the pasta remains firm.
Add the sauce from Step 14 to the pasta.
After thoroughly combining the sauce and the pasta, season with salt and pepper to taste.
Transfer to a plate, sprinkle with freshly ground black pepper and serve.
This is a perfect pasta dish for fully ripened tomatoes. As long as you carefully follow the steps given, you will achieve an authentic taste.
The flavor of the sauce is on the strong side, since chilled pasta tends to become diluted. You can also sprinkle some rock salt, herbs, and black pepper around the edges of the plate.
This recipe uses only tomatoes, but feel free to add other ingredients. For chilled pasta, it's important to thoroughly drain the ingredients and season properly with salt and pepper.
The recipe for garlic oil used in this recipe can be stored and is very versatile: Garlic Oil Recipe ID: 1117234
For homemade tomato sauce, see Versatile Authentic Tomato Sauce Recipe ID: 1805165. You can also use this sauce. Refer to the Helpful Hints.
This is a recipe for a chilled pasta with a spicy tomato-based sauce that's good summer: Recipe ID: 2252952. Give it a try.
Here is a recipe for oil-based sauce on chilled pasta: Recipe ID: 1116853. Try it out!
Story Behind this Recipe
Simply put, I just love pasta.
I use fresh tomatoes, but you could also use 200 ml store-bought or homemade tomato sauce, although the process from Steps 5-11 will be different. For store-bought or homemade sauce, I recommend adding grated garlic to taste.