Including a delicious cold pasta dish you can make at home! Two recipes that let you enjoy the deliciousness of tomatoes "must-eat at this time of year"

Hello. I am Ayumi Nakaganji, a chef.

Tomatoes are often thought of as in season in the summer, but in fact they are in season right now, from spring to early summer.

Nowadays, there are so many different kinds available, some of which are sweet and fruity, and some that are surprisingly expensive.

By the way, it seems that people who call small tomatoes "cherry tomatoes" are above a certain age. When I heard this, I started calling them "p-mini tomatoes" as if I was protesting something.

Well, this time we will introduce you to some recipes that you will want to eat when tomatoes are in season.

1. A treat for hot days: "Cold tomato and squid pasta"

Capellini is a long, hair-thin pasta that can be boiled in a short time and is perfect for hot days if served cold. It may seem a little difficult to make at home...but it's not. Try it with sweet, delicious tomatoes!

Image: Ayumi Chuganji

[Ingredients] (1 serving)
Cherry tomatoes...8 pieces
Squid・・・80g
Capellini (thin pasta)・・・50g
A Garlic (minced)・・・1/2 teaspoon
A White wine vinegar...1/2 tablespoon
A Lemon juice...1/2 tablespoon
A Black pepper... appropriate amount
A Sugar...appropriate amount
A Salt...appropriate amount
Olive oil...1 tablespoon
Salt and pepper...to taste
Grana Padano cheese... appropriate amount

<How to make>

(1) Place the cherry tomatoes in boiling water, peel them, and cut them in half. Cut the squid into bite-sized pieces and boil.

(2) Combine ingredients A and tomatoes in a large bowl and mix well. Add the squid and chill in the refrigerator.

(3) Prepare ice water. Bring a pot of boiling water to a boil, add salt (not included in the recipe), and boil the pasta. Cook according to the package directions, then place one in ice water to taste. When it is just the right consistency, drain in a colander, cool in ice water, and then drain. Shake the colander to drain the water thoroughly.

(4) Add olive oil and pasta to the bowl (2) and marinate. Season with salt and pepper.

(5) Place in a serving bowl, drizzle olive oil (not included in the recipe) on top, and top with grated cheese.

Check the sweetness of the tomatoes and adjust the amount of sugar accordingly. You can also add some fresh basil leaves.

For regular thick pasta, you would use about 80-100g, but for some reason, with Capellini, you can get by with less. If you make it with lots of toppings like this pasta, it will leave you feeling very satisfied.

2: Mix and it's done! "Hijiki Marinated with Tomatoes"

Hijiki is an ingredient that can be used for more than just simmered dishes. Do you have any leftover in the corner of your cupboard? Combined with bright red tomatoes, the color is very beautiful. It also goes well with chilled wine.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Tomatoes...2 medium
Hijiki (dried)・・・10g
Boiled whitebait・・・40g
A Vinegar...2 tablespoons
A Sugar...2 teaspoons
A White dashi stock・・・1/2 tablespoon
Salt...appropriate amount
1/2 tablespoon rice bran oil or olive oil

<How to make>

(1) Soak the hijiki seaweed lightly in water. Drain in a colander and pour boiling water over it to drain. Cut the tomatoes into bite-sized pieces.

(2) Mix A in a bowl, add the hijiki and boiled whitebait, and marinate. Season with salt and leave to soak for about 10 minutes.

(3) Place the tomatoes in a bowl and top with (2) along with the marinade.

(4) Drizzle rice oil over the top.

If you make a lot of hijiki and shirasu marinade, it's convenient to eat it as is, or put it on top of tofu or sliced onions.

Tomatoes are in season right now. They are often eaten simply cut into slices, but please refer to the recipe and take a little extra effort to bring them to the table. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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