In August and early September, our PVF farmshare rocks the tomatoes. And, frankly, who doesn’t love tomatoes? Even Masher has been known to eat a tasty tomato straight from the vine.
Obviously, since these tomatoes are freakin’ delicious as they are, I don’t do much to them. The hubby always requests panzanella, or tomato-bread salad, and I’m more than happy to oblige. Unfortunately, I don’t know whether Masher likes panzanella or not because we’ve never had any left over for him … Poor guy. So, to ensure some kind of tomato-ey leftovers, I made some fresh tomato sauce and pasta … Masher was very happy the next day. Here are the oh-so-simple recipes:
Tomato Bread Salad (Panzanella)
- Half a baguette (preferably from a day or two before)
- Some tomatoes (twice the mass of the baguette)
- Fresh basil
- Olive oil, vinegar, salt, and pepper to taste
- Fresh mozzarella, red onion, roasted red pepper, or corn, optional
Chop and toast the bread, chop the tomatoes, combine everything, and eat!
Pasta with Fresh Tomato Sauce
You could make this more complicated, but why?
Heat some olive oil in a pot, add chopped tomatoes with juice, cook for about 10-15 minutes, then add basil. Combine with cooked pasta and serve with Parmesan grated on top.
