Garden Tomato Recipe Collective

Salt & pepper
1 lb penne or other short pasta (I prefer mini penne)
¼ c olive oil
2 garlic cloves, thinly sliced (big ones!)
2/3 lb cherry tomatoes, halved or quartered
1 t dried oregano
¼ t crushed red pepper
¼ c Kalamata olives, pitted and sliced
¼ c chopped fresh parsley
¼ c grated Parmesan cheese, plus more for serving

1. In a large pot of boiling water, cook penne according to package instructions until al dente. Drain.
2. Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, ½ teaspoon salt, and ¼ teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
3. Add penne, olives, parsley, and ¼ cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

8 oz spaghettini or angel hair pasta
4 scallions (while and pale green parts only), coarsely chopped
3 garlic cloves, crushed
12 oz cherry tomatoes, halved
1 oz piece Parmesan cheese, coarsely chopped
8 – 10 fresh basil leaves
Salt and freshly ground pepper
3 T olive oil
4 oz fresh mozzarella cheese, cut into ½ inch cubes

1. Cook the pasta in a large pot of boiling water until al dente.
2. Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
3. Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved past water (about ¼ cup) if the sauce looks dry, serve immediately.

(also from M@rth@ Stew@art)

8 ripe medium beefsteak tomatoes
2 ripe peaches, pitted and cut into 1/2-inch pieces (2 cups)
3 Kirby cucumbers, peeled, seeded, and cut into 1/2-inch pieces (1 1/3 cups)
Kernels from 2 ears corn (1 1/2 cups)
6 tablespoons extra-virgin olive oil
1 to 2 tablespoons fresh lime juice
1 1/4 teaspoons coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1/2 cup shredded fresh basil leaves, plus sprigs for garnish

1. Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1 tablespoon lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1 tablespoon more lime juice. Stir in basil.

2. Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.

Thought I'd bump this as it is the time of year...sadly our garden took quite a hit from a hail storm while we were on vacation. I was able to make one meal from the surviving cherry tomatoes but I'm not hopeful to have much more than that. Almost all of the plants have been broken and destroyed. :-(

Anyway, thought I'd bump this for those of you whose gardens have fared better...ENJOY!

"I have no country. As a woman, I want no country. As a woman my country is the whole world." - Virginia Woolf

"If men could get pregnant, abortion would be a sacrament." - Rose F. Kennedy