Chilled Tomato Somen
Makes 4 servings
Adapted from Japanese Pure and Simple
3 medium-sized tomatoes
1 garlic clove, peeled and grated
½ tsp salt
1 ½ Tbsp shoyu
3–4 Tbsp. extra virgin olive oil
4 servings somen
freshly ground black pepper
fresh basil, thinly sliced
Make an “X” incision on the bottom of the tomatoes and blanch in boiling water for 30 seconds, or until the skin begins to peel. Immediately transfer to a bowl of ice water and cool. Drain, then peel the skin off the tomatoes. Slice in half, remove all the seeds, chop, then transfer to a medium bowl. Add the grated garlic, salt, shoyu, and olive oil and mix. Cover and place in the refrigerator.
Cook the somen in a pot of boiling water according to the package directions. Drain and rinse thoroughly under cold running water. Drain very well and put in a large bowl. Add the tomatoes, a generous amount of freshly ground pepper, and toss. Divide among 4 bowls and garnish with basil.
