A friend of friend of friend of mine has a little farm up in the highland of Malaysia, grow tomatoes and other vegetables. So I got a boxful of vine ripe tomatoes because my heart was telling me that I should. (I tend to follow my instinct which is not necessarily the logical method of life processing skill)
They are good, juicy and flavorful. I have been eating tomatoes for breakfasts, for lunches, for snacks, and used them in the recipes for dinners in the past few days. I fed to my husband and my kids, and even take some as a housewarming gift to a friend who invited me for lunch.
And I still see lots of tomatoes sitting on my kitchen counter.
I think I am so tomato-fied. And I think… I smell like tomato.
So today, I would like to present a recipe that uses lots of tomatoes! (Hope you like tomatoes) I will call it “Kimchi Tomato Spaghetti“. Yes, it is a Korean-Italian fusion dish.
Did you know that it was only in the late 1800’s that tomatoes were used in food, such as pasta and pizza? Ironically it was about the same time period that chilies were used in Kimchi.
As much as the invention of tomato sauce has brought a great sensation in Italian cuisine, chili has changed the way that Korean make their kimchi. Interestingly, both tomatoes and chilies were from South America, the new world.
I have to tell you this. Tomatoes and kimchi are so good together. It is hard to describe the combined flavor but I was quite happy about the outcome of this fusion pasta dish. And as you can tell from the tutorial below, it is ridiculously easy and quick to make.
The taste? Even my little not-so-kimchi-loving-son liked it. That means something.
Here are very fermented kimchi and tomatoes. Let’s start cooking up!
First, boil water and dump your spaghetti and cook according to the package direction.
Slice the tomatoes, onion and garlic, too. You will also need a little bit of fresh basil leaves.
Here is a joke. What did macaroni say to tomato? “Don’t get saucy with me!” Ha ha ha…! I guess I am the only one who is laughing at my own joke.
Add the hot spaghetti,
I can picture some grilled chicken, shrimp, crumbled bacon, or anything you like to be added in this dish. This is the basic fusion and the possibilities are somewhat endless.
Okay, I’m gonna share another joke.
‘Did you know why tomato did go out with prune?’
‘Because he couldn’t find a date.’
You are supposed to laugh at this. But I don’t imagine anyone laughing. As you can tell.. I am very bad at telling jokes. Maybe next time, I will come up with some kimchi jokes to see if that works.
Hope some of you can try this fusion dish. You will be surprised.
Thanks for reading. Holly is out now.
- 1 lb vine ripe tomatoes, sliced
- 1-1/4 cup fermented cabbage kimchi, thinly sliced
- 2 tablespoon olive oil
- 1 onion, sliced
- 2 cloves garlic, sliced
- 1/2 cup cream
- 1/4 cup kimchi juice
- salt and pepper
- a few fresh basil leaves, torn into small pieces
- grated Parmesan cheese, optional
- Cook spaghetti in a boiling water according to your package direction.
- Meanwhile, heat olive oil in a skillet over medium heat, saute onion and garlic until onion is soft and garlic is slightly brown.
- Add kimchi and cook for 3-4 minutes. Add 2/3 of the tomatoes and continue to cook 1 minutes.
- Pour cream and kimchi juice and stir. Reduce the heat and simmer the sauce to thicken a little bit. Season with salt and pepper if needed.
- Drain the spaghetti from the water and add to the sauce in the skillet. Add the remained tomatoes and toss all together. Sprinkle basil leaves and serve with grated Parmesan cheese.