I second that!

Hey...sure I would be glad to share. Understand that we make it a little differently depending on what is available that day.

6 oz uncooked fresh pasta...that is enough for 2 of us
fresh Roma or regular tomatoes...very ripe cut in chunks
Fresh garlic very finely minced
paper thin slices of red onion
capers not drained
fresh basil leaves garnish
balsamic vinegar
EVOO
salt and fresh ground pepper
grated parmesan cheese

I cut the large pieces of tomato and place them in the flat bottomed pasta dish. I sprinkle them with the salt,pepper, minced garlic, capers, red onion, balsamic vinegar and EVOO. I toss this together and leave it to macerate while the pasta is getting ready. We cook the pasta till just done and drain quickly. Toss with some EVOO and then pour it onto the tomato mixture and toss. So you are putting hot pasta onto the raw vegs. Then toss on the torn basil...we don't cut it as it bruises ...we tear it. And the coarsely grated parmesan.

Serve...yum.

I do sometimes add red or orange or yellow peppers...yellow is the prettiest. I slice them very thinly. I also sometime saute the garlic and the red onion and the pepper slightly and add the tomato last to just heat it through, not really cooked. Add to cooked pasta. It is a dish that is so versatile. The main thing is to have very ripe tomatoes and let them let out their juice.

Hope you enjoy ! You are so sweet to ask. c

sounds wonderful! thanks for sharing :-)

sounds wonderful! thanks for sharing :-)

I've got a big bowl full of Sungold tomatoes fresh off the vine and always have the other ingredients. I'm soooo making this! It'll have to go with swiss chard gratin as the chard must be cooked tomorrow. Thanks!

Oh breezy....would love the gratin recipe ! Please let me know how the tomato dish comes out for you. I just splash on the vinegar and EVOO...to taste....not a hardship to have to taste again :) c

trailrunner, Now that fall is just around the corner how about another food porn thread? One of my all time favorites.

oldhouse...you have missed a couple that I recently posted :) It is YOUR turn with that glorious space . I posted about the sun dried tomatoes the other day...we are pressure washing all the concrete decking around the pool and the antique brick courtyard in back,,,,then have to seal it....no food porn for a few days. c

Hi C!

Sorry it took me so long to type out the chard recipe. I love this recipe. Even my 5 and 1 y.o.s scarf it up. We got chard in our farm share box many times this year so we ate it often.

Swiss Chard Gratin

Butter a gratin dish and coat with 2-3 T bread crumbs.

Prep chard:
Cut 1 pound chard into 1 1/2" pieces. (Split leaves through the ribs if stems are 1" thick or more.) Wash in deep basin of cold water. Drain but don't dry.

Heat 1T olive oil in Dutch oven. Cook 1 finely chopped shallot and 2 cloves minced garlic about one minute until soft, but not browned. Add chard and sprinkle with 1/2t salt. Cover tightly and steam 2-3 minutes until chard is wilted to half the original volume. Remove lid and cook, turning with tongs, until water has evaporated, 3-5 mins. Season with pepper.

Sauce:
Melt 2T butter over medium heat. Whisk in 2T flour until it bubbles and lightens. Whisk in 1 1/2c milk, 1/4t salt, and 2 fresh bay leaves (or 1 dried) and continue whisking until it boils and thickens. Reduce to low and simmer 2 mins. Stir in 2T chopped fresh oregano, 2t chopped thyme, and 1/2c grated Gruyere. Remove bay leaves.

Stir sauce into chard. Check for seasoning. Spoon into gratin dish. Sprinkle with 1/4c bread crumbs, then 1/2c grated Gruyere.

Bake at 400 until bubbly and top is browned, 25-35 mins. Serve hot!
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I didn't get a chance to make your pasta yet. I ended up using my Sungolds on black bean enchiladas with tomatillo salsa as our farm share box had tomatillos that week.

Do you like fava beans? I've got a great recipe for a spread for bruschetta.

I forgot to mention the gratin recipe source. Its from an amazing cookbook called "The Herbfarm Cookbook" by Jerry Traunfeld. (I live in the Pacific NW near the famed Herbfarm restaurant.) The focus of the book is cooking with fresh herbs and veggies. I've never made one recipe that wasn't a keeper. Oohh......ever had Douglas Fir Sorbet? Ethereal....

Thanks breezy ! I know that cookbook and the area ! My DS1 and his wife were in the PNW for a couple years and he has that cook book. Thank you...I saw the swiss chard in the store yesterday and it was lovely. Will have to get some now.

No one posted their pasta/tomato dish so not sure if they made it or not...boxerpups was going to make it a couple weeks ago too. Hope they post. c

I tried it! We had sungolds from our CSA box so tonight was the night. Because poor DH's heartburn doesn't do well with raw garlic or red onions, I made the cooked version. We didn't have a lot of capers left and thought it needed more. It was yummy! DH even said he likes it as much as our new favorite pasta and tomato dish I've been making this summer. I forgot to take a picture as we were in such a rush to eat and get the kids to bed.

I'll definitely make this one again. Thanks for the recipe!

I have started lightly sauteeing the onion/garlic too to take out the "raw" taste. It is way easier to digest ! Glad you and your DH liked it. Wish I could hear from Boxerpups if she made it :) c

It's 7 am here in the Mid-Atlantic and I'm skipping thoughts of breakfast AND lunch and going straight to dinner! Tomatoes, basil, garlic, swiss chard, gruyere...

@Breezy - Can the swiss chard recipe be made ahead and transported before being baked off? Perhaps saving the bread crumbs and cheese for last minute prep?

Java

Javachik--Yes, the chard can me made a day ahead and then baked when ready.(Another reason I like it.) It just takes a few extra minutes to bake.