Serves 4

Savor the sweetness of ripe tomatoes at the peak of their season with this fresh tomato sauce. Begin by marinating the tomatoes with salt, garlic, and shallots. The salt will help draw out excess water, enhancing the natural flavors of the fruit. Burrata is fresh mozzarella wrapped around a creamy center. Once the cheese is cut, the rich filling will combine with the simple sauce for a decadent meal.

2 pounds tomatoes, chopped

1 tablespoon salt

1 clove garlic, finely chopped

1 shallot, finely chopped

Salt and pepper, to taste

¾ pound spaghetti

2 tablespoons butter

3 tablespoons olive oil

2 tablespoons white balsamic vinegar

8 ounces burrata, cut into 4 pieces

Torn basil leaves, for garnish

1. In a colander, combine tomatoes, 1 tablespoon salt, garlic, and shallots. Stir well. Set colander over another bowl or in sink. Marinate for 30-60 minutes. Discard any liquid that drains off.

2. Bring a large pot of salted water to a boil. Boil spaghetti for 8-10 minutes or until al dente. Drain.

3. Return spaghetti to the pot. While the noodles are still very hot, add tomatoes, butter, olive oil, vinegar, salt, and pepper. Toss well.

4. Divide the spaghetti among 4 large plates. Serve up any tomatoes and dressing that may have fallen to the bottom of the pot. Place a piece of burrata on each plate. Garnish with basil leaves. Season with more salt and pepper, if you like. Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com