We Say Tomatoes
Use your summer bounty wisely
Pasta with Fresh Tomato Sauce
Combine 2 lbs. finely chopped ripe tomatoes, a diced small onion, 2 minced garlic cloves, and ½ cup torn fresh basil leaves. Season well with kosher salt and pepper. Add ½ cup olive oil and toss to mix well. Cover and let sit at room temperature for 1-3 hours. Cook thin spaghetti or capellini in salted water until al dente and drain. Toss hot pasta with sauce, sprinkle with parmesan, and serve hot.
Tomato Pie with Cumin
Preheat oven to 350 degrees. Thinly slice 2-3 golden potatoes, then pan-fry in olive oil over medium heat. Meanwhile, peel and slice 2-3 heirloom tomatoes. Sprinkle with salt and drain on paper towels. Stir together 1 cup grated sharp white cheddar, ½ cup mayonnaise, ½ cup greek yogurt, and ½ cup diced onion. Build pie in a par-cooked, deep-dish pie shell: Start with a thick layer of tomatoes; top with a handful of torn basil leaves and 1 tbsp. cumin. Next, layer half the cheddar-mayonnaise mixture, then potatoes, then remaining cheddar-mayonnaise mixture. Top with foil and bake 30 minutes. Uncover and bake until golden, another 30 minutes.
Roasted Cherry Tomatoes
Preheat oven to 400 degrees. Halve a pint of cherry tomatoes and spread on a baking sheet, cut-side up. Drizzle lightly with olive oil and balsamic vinegar. Sprinkle with kosher salt, pepper, and red pepper flakes. Roast until tomatoes are soft and wrinkled, 10 to 15 minutes. Top with chopped fresh parsley.
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