Some recipes using fresh tomatoes

We have been enjoying all the fresh tomatoes lately. We’ve been eating lots of BLTs and that salad with cucumbers, tomatoes and onions with vinegar and spices.

Here’s a pasta recipe using fresh tomatoes that is uncooked. Now is a good time to make it.

Pasta with Fresh Tomatoes

(I sometimes add crabmeat to this recipe right before mixing the tomatoes with the pasta.)

5 medium-size vine-ripened tomatoes

1 tbsp red wine vinegar (can substitute basalmic)

1 or 2 cloves garlic, chopped (can use more)

1/2 cup good olive oil

1 cup chopped fresh basil

Salt and pepper to taste

Parmesan cheese, grated

Linguini noodles or other pasta

Peel, seed and drain tomatoes. Chop coarsely. Sprinkle with vinegar after placing in a bowl. In a small skillet, cook the garlic in olive oil until softened but not browned. Add to tomatoes; stir. Add basil, salt and pepper. Marinate at room temperature for several hours. Cook linguini al dente; drain. Toss with tomato mixture and cheese.

Here’s a Greek style pasta salad with fresh tomatoes.

Greek Style Pasta Salad

1 lb pasta, shells or farfalle work well

3 stalks celery, chopped

1 handful chopped Kalamata olives

1 large tomato, chopped

1/2 cup chopped red pepper

1 cup mayonnaise

1/2 cup Italian dressing

6-8 oz crumbled feta cheese

4 oz grated Parmesan cheese

Oregano to taste

Black pepper to taste

Cook pasta according package directions, drain. Place pasta in bowl with celery, olives, tomato and pepper.

In small bowl combine mayonnaise, Italian dressing, Parmesan, oregano and pepper, gently fold in feta. Toss with pasta and vegetables, chill until ready to serve. —kwc—

And it’s a good time for Ina’s Panzanella. To make it even easier you can use your favorite Italian dressing.

Panzanella

3 tablespoons olive oil

1 small French bread cut into 1-inch cubes (6 cups)

1 teaspoon kosher salt

2 large, ripe tomatoes, cut into 1-inch cubes

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in half and thinly sliced

20 large basil leaves, coarsely chopped

3 tablespoons capers, drained

For the Vinaigrette:

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons champagne vinegar

1/2 cup good olive oil

1/2 teaspoon kosher salt 1/4 teaspoon freshly ground

1/4 teaspoon freshly ground black pepper

Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk together the ingredients.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.