What Italian Summer Tastes Like

So we got a ton of fresh local tomatoes in today and I just couldn't leave them all for customers so I did what any self respecting foodie would do and bought a bunch. Once the beauties were home I had to figure out what I wanted to do with them, and the first thing that came to mind was a raw sauce, or in my case Kinda Raw Sauce.

You will want to begin this sauce at least a half hour before you serve it so that the flavors have time to meld together. Saute two quarter inch, diced slices of pancetta, one medium onion and two cloves of garlic until slightly caramelized and let cool slightly. Dice up about a pound of fresh plum and cherry tomatoes, quarter cup each of fresh basil and parsley, one tablespoon of capers, salt and pepper. Mix in the onion mixture and let everything sit for a while. Cook your favorite shape of pasta, and serve hot with the sauce and some diced fresh mozzarella.

Leaving the tomatoes and herbs uncooked really make their flavors pop. In a true raw sauce the onions and garlic would be left raw also but I wanted to mellow out their tang by sauteing them.

Kinda Raw Sauce
2 slices pancetta, diced
1 med. onion, diced
2 cloves garlic, minced
1 lb tomatoes, mix of plum and cherry, diced
1/4 cup basil, chopped
1/4 cup parsley, chopped
1 Tbsp capers
2 balls fresh mozzarella, diced

Saute pancetta, onion and garlic about 7 min and let cool. Combine tomatoes, parsley, basil and capers with salt and pepper to taste. Mix in the onion mixture and let sit for at least a half hour. Serve over pasta with the mozzarella mixed in.