We won’t be eating this light and fresh summer way much longer.
The little man and I pulled out the tomato plants today. They could have stayed in a bit longer and we might have had a few more vine-ripened tomatoes, but he took off all the little greenies (“39, Mom! I picked 39 tomatoes!”), holding up his shirt hem to make an impromptu bag for them, while I folded the netting (okay, attempted to fold the netting and then just balled it all up because it was making me crazy) and then he pulled out all the plants (about ten) I threw them in the leaf compost and we called it an afternoon. After a summer of garden disasters, the pounds and pounds of tomatoes we got from our ten plants was a true joy. And I have several quarts of sauce and puree in the freezer for later!
Light and beautiful, any kind of tomatoes will do, as long as they are garden fresh!
My dad (he of the crazy-ass mostly vegan diet) just had surgery for bladder cancer last week, so we’ve been very, very busy with other things, not least of which is preparing food for everyone so that we all continue to eat well and keep up our strength while we work on his recuperation and everything else (like work — fullltime and freelance — and school and soccer and violin — and on and on). So yes, the healing and kitchen are going great guns, but the writing is not.
So this is not even a recipe, but a solution. Boil pasta in generously salted water and drain, reserving 1/4 Cup of pasta water.. Chop up fresh tomatoes and toss them into the pasta with a splash of olive oil, a splash of pasta water, a couple of basil leaves if you’ve got and maybe some finely minced garlic. Serve with grated cheese/a sprinkle of salt, Or not. Eat. Move on to the next thing and try not to mourn the end of the summer tomatoes. Save your seeds and plant more next year!
From my garden. I love this moment of the harvest season, when you realize it’s almost over and therefore appreciate these flavors that much more.
Hot, Cheap & Easy 