Steps

1. Cut off the core of the 2 tomatoes with a circular motion.
   🕒 01:12
2. Cut the tomatoes into 8 wedges.
   🕒 01:28
3. Cut each wedge in half horizontally, creating 16 bite-sized pieces.
   🕒 01:38
4. Place the cut tomatoes into a bowl.
   🕒 01:55
5. Add 1/3 tsp salt and 1 tsp sugar to the tomatoes in the bowl and mix well, ensuring they are evenly coated. This step is key! Thorough mixing softens the edges of the tomatoes and draws out their juices, creating a sauce. The sugar adds sweetness and depth, making even inexpensive tomatoes delicious.
   🕒 02:10
6. Add a little grated garlic.
   🕒 03:40
7. Generously add 2 tbsp olive oil and gently mix to distribute the garlic flavor. Imagine emulsifying the tomato juices and olive oil to create a sauce-like consistency. This step is crucial! Mixing until it turns slightly white will thicken the sauce.
   🕒 03:50
8. Taste the sauce and tomatoes, and adjust seasoning to your preference. This step is key! Covering with plastic wrap and refrigerating for a while at this stage will allow the flavors to meld and become even more delicious.
   🕒 04:41
9. Add a generous amount of coarsely ground black pepper.
   🕒 05:04
10. Tear and add the 2 slices of processed cheese.
    🕒 05:09
11. Add basil (to taste) if desired, and mix gently.
    🕒 05:31
12. Transfer the finished tomato salad to a serving dish.
    🕒 06:09
13. Place cooked and chilled cooked and chilled pasta (to taste) on a plate, and pour the tomato salad sauce over it, allowing it to soak into the pasta.
    🕒 06:25
14. Drizzle with extra olive oil (to taste) if desired, and sprinkle generously with coarsely ground black pepper to finish.
    🕒 06:47