This is the time of year that most people have more tomatoes than they know what to do with. This year’s crop is pretty good. The vine and cherry tomatoes turned out good, the regular tomatoes also seem to be not bad, and the heirloom tomatoes that I had so much hope for, let’s just say flopped. The positive is we avoided the tomato horn worm this year which was an added plus.

Have you every had an insect that is in your garden that you swore you can hear it chewing? For me that insect was the tomato horn worm. The first time we experienced the worm was when we went away for a week leaving our tomatoes in good shaping and coming home and finding them destroyed. This cycle continued for 4 years, but after the first year, I would watch for them and look after the problem. The only way to kill a horn worm is to hand pick it off and squish it…ewww. Not sure what got ride of them the one year, but they just stopped coming. Maybe it was from the year I didn’t have tomatoes or that I moved them around the garden. Whatever it was they seem to be gone but not forgotten.

Okay so back to the food. A long time ago my bride saw this recipe in a magazine, cooking show or a cookbook so it isn’t an original idea, but one that she changes up and is never the same taste twice, but is definitely very yummy every time.

The recipe is:

Roughly chop up 2 or 3 large tomatoes …or you can half grape or cherry tomatoes too. This is really good when the tomatoes are in season. Use more tomatoes if you have more people to feed. This applies to all the ingredients.
Mince 2 cloves (or more) or garlic
Lots of fresh herbs..I used the parsley, organo, and basil I have in my garden. But in a pinch you could use dried herbs too.
You can also add in about 1/4 of a red onion finely diced (I don’t always do this)
Generous salt and pepper
Tablespoon of sugar
3-4 Tablespoons of olive oil
A splash of balsamic vinegar (you could also use cider or wine vinegar or leave it out)

Now put everything into an air tight container and mix. Put the lid on tight. Put it outside in a sunny spot and leave it. ALL day. The flavours blend together and mellow and it is nice and warm.

Cook your favourite pasta. Penne, spirals, bowties, I like rigatoni because the chopped tomatoes get inside, and toss with the sauce.
Serve warm and topped with parmesan. OR you could serve with some feta and throw in some sliced black olives.
I think it would make a nice bruschetta topping too.

Any left overs are great the next day as a pasta salad.

And yes I was too busy enjoying this to remember to take a picture but try it you will like it.

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