List of Ingredients
- 1 jar whole yellow grape tomatoes in tomato puree
- 12 OZ. of linguine
- 1 of small red beefsteak tomato
- 6 of tiger or zebra plum tomatoes
- 5 of cherry tomatoes
- 5 OZ. of multi-colored cherry tomatoes
- 5 OZ. of orange grape tomatoes
- 4 OZ. of baguette style bread
- extra-virgin olive oil
- pepper
- salt
- basil
Method
Preheat the oven to 350°F. Slice bread, drizzle with olive oil, add salt and pepper, and bake for 5 minutes.
Clean all tomatoes and cut them half or wedges, if large. Sauté all tomatoes, except the jarred yellow tomatoes, in a pan with a drizzle of olive oil over very high heat for 30 seconds. Season with a bit of salt and pepper.
Cook jarred yellow tomatoes with their juice in a drizzle layer of olive oil for 5 minutes. Crush with a fork and season with a pinch of salt, if necessary.
Cook linguine in a large pot of salted boiling water until al dente. Drain and transfer to the pan with the sautéed tomatoes. Add the yellow tomato sauce and toasted bread broken into pieces. Cook for just under a minute. Garnish with torn basil leaves and a drizzle of oil and serve immediately.