I have put them on top of a bit of rosemary thyme bread, it it was nice. I’ve even added them to a bit of roasted pork, and it was even better.

I love simple recipes like this.

Throw a pile of arugula down on a plate.
Toss the tomatoes with angel-hair pasta and serve on top of the arugula.
Grate a little parmesan over the whole thing and call it goooood.

I knew there was a reason I liked you. ;) When I make pasta sauce, I’m pretty sure my *neighbors* are protected from vampires (I live in an apt complex so it’s not as bad as it sounds, b/c we can always smell each other’s food in the hallway, but still).

That recipe sounds fantastic, and I will be trying it this week!

@ Kate: I would definitely add more garlics and leave them in. Seriously, any vampires in my neighborhood would get heartburn just passing by my house. Garlic is a way of life around Casa Twistie. Also, I’m down with using kosher and Italian in the same sentence. After all, there are jewish Italians. Some of them keep kosher. And while my knowledge of kosher cooking is not extensive, I don’t see any glaring reason why this recipe can’t be kosher…so long as the tomatoes are slaughtered properly. (ducks the wrath of Francesca)

Warm up 3 – 4 tbl. of olive oil in a pan with 2ish cloves of garlic (whole — you can up this if you like).
Add 1 14oz. can of diced tomatoes, 1 6oz. can of tomato paste, a pinch of salt, and 3 – 4 fresh basil leaves (if you can’t get fresh, use 1/2 tsp. dried basil).
Blend well and cook over a low fire for not more than 10 minutes.
Remove the garlic before serving (it’s yummy to eat, though).

I got this from my boyfriend’s dad, who’s actually Italian, so I’m pretty sure the use of tinned tomatoes is kosher (forgive my cultural mixing).