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. Recipe by kako*

I've had a salad like this at a local restaurant, this is my version. My family loves this and it's so quick

Saw a similar recipe and decided to try it!

Easy and simple to do and tastes great.

Serves several guests at a party or as an appetizer before the main course. Any leftovers from the bowl can be used with the next morning’s scrambled eggs or omelet.

Quick and easy to make. And looks so pretty! Serves 1 as an individual salad or upto 4 as a side salad to share. #nikicuisine

I made a chilled pasta with tomatoes and mozzarella, a combination that I absolutely love.By rubbing the tomatoes with salt, it will dry out the excess moisture and bring out the sweet umami flavor.This time, I used "Momotaro" tomatoes, but if you use juicy fruit tomatoes, you won't have to go through the trouble of salting them.I tend to use capellini, which is thinner than spaghetti. Recipe by kako*

Hands down the absolute best canned tomatoes I have ever tasted right out the can!!! Add this to an old timey Southern dish, you have a mouth full of happiness!!! Dishes like this makes me want to move to the San Marzano, region in Italy!!! That volcanic soil and these types of tomatoes, wows me!!! I can only imagine how they taste fresh!!

I recently had something like this when out to dinner. It was so good I had to make my own. These are perfect as a lunch or a great side dish to meats. Enjoy.