Too Many Tomatoes

I am having a hard time keeping up with the tomato production around here.  It's amazing to me just how many tomatoes six plants can produce.  Let's just say that it's a lot.

Every day Ted presents me with a new bushel of tomatoes to turn into something delicious.  Given that the raw ingredients are so good, it's not too difficult.  There's always the old standby caprese salad which, let's face it, is reason enough to grow tomatoes in the first place.  But, me being me, I like to do more than just what's expected.

It's summer and light, fresh pastas are really appealing to me right now.  It was with that in mind that last night I made a no cook tomato sauce based solely on the ingredients I had on hand.  It was quick and it was easy.  To make it into a real main course, I added roasted shrimp to the pasta, although you could serve it with grilled chicken if you were so inclined.  It doesn't really even need the shrimp or the chicken if you were feeling more, shall we say, vegetarian.

This recipe took care of today's crop.  Now I have to come up with something tomato-y for tomorrow.  I can't let the tomatoes get ahead of me.

Recipe:  No cook Tomato Sauce


*  Note:  Serve tossed with grilled chicken or roasted shrimp.  Also consider adding 1/4 cup chopped kalamata olives and/or 2 tablespoons of drained capers. 


Ingredients:


2 cloves garlic, chopped
2 pounds fresh tomatoes, medium dice
2 tablespoons olive oil
1 jalapeno, seeded and chopped
1/4 cup Italian parsley, chopped
1/4 cup fresh basil, julienned
Kosher salt and pepper

Directions:


In a large pasta bowl, combine the garlic, tomatoes, olive oil, jalapeno, basil,  and parsley.  Let sit for at least 30 minutes for flavors to meld.  Season well with salt and pepper.  Serve over cooked pasta.

Put the parsley, garlic, and chile on a cutting board. With a chef’s knife, mince the ingredients together. In a medium bowl, combine the parsley mixture with the tomatoes and olive oil. Season to taste with salt, and serve over cooked pasta.