Late Summer
Rich, smoky-sweet Cherokee Purples break down easily during gentle cooking, lending deep umami to simple fresh pasta in late summer dishes.
Cherokee Purple tomatoes soften rapidly once harvested and begin to lose moisture quickly at room temperature. For folded pasta, slice them just before cooking and gently crush with salt to draw out juice and concentrate flavor. Use immediately after slicing—delaying causes cell collapse and watery texture. Fold the softened fruit into warm, freshly cooked pappardelle or tagliatelle off the heat to prevent overcooking and graininess.
Browned butter enhances the tomato’s natural sugars while toasted hazelnuts add crunch and nuttiness that mirrors the tomato’s subtle earthiness. Toss pasta with just enough butter to coat, then fold in tomatoes and nuts. A touch of fresh thyme or basil ties it together without competing. The sauce should be rustic and cohesive—not saucy—so avoid adding extra liquid or cream that dilutes the fruit’s character.
Serve within 20 minutes of assembly. Delaying allows the pasta to absorb too much moisture and become soggy. Leftovers reheat poorly due to the delicate flesh; instead, repurpose any remaining pasta into a frittata or bake into a savory strata. For best results, choose firm-ripe fruit: overripe varieties collapse into an unappealing paste when folded into pasta.
