Ok, technically we're not even close to summer yet, but a local greenhouse has great hydroponic tomatoes that make for a great transition to the delicious tomatoes of summer. Granted, they aren't nearly as sweet and luscious as those vine-ripened ones you get in late July or early August, but they are wonderful cooked. This recipe is good all summer long!
You need:
5 vine-ripened red tomatoes, chopped
3 yellow tomatoes, chopped
1 orange tomato, chopped
1 tsp. chopped garlic
1 small bunch of basil, chopped
salt and pepper to taste
Saute the garlic in a little olive oil, just for a minute or two. Add the tomatoes and cook over medium heat until they soften. Season with salt and pepper. Add basil just toward the end of the cooking. Serve over your favorite pasta, hot or at room temperature!
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