Here is a quick recipe for all your home grown tomatoes from one of my favorite food blogs, Noble Pig:
Summertime Pasta
From Ina Garten
4 pints cherry or grape tomatoes, halved
Good olive oil
2 Tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angle hair pasta
1-1/2 cups freshly grated Parmesan cheese, plus extra for serving
Combine cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap and set aside at room temperature for about 4 hours.
Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 Tablespoons salt to a boil and add the pasta. Cook al dente according to package directions. Drain the pasta well and add to the bowl with the tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
From Ina Garten
4 pints cherry or grape tomatoes, halved
Good olive oil
2 Tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angle hair pasta
1-1/2 cups freshly grated Parmesan cheese, plus extra for serving
Combine cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap and set aside at room temperature for about 4 hours.
Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 Tablespoons salt to a boil and add the pasta. Cook al dente according to package directions. Drain the pasta well and add to the bowl with the tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
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