I am secretly glad when the first frost arrives. I am free to neglect my garden until spring. This week I was particularly grumbly about keeping my plants alive. With the first frost still weeks away, I continue to weed, battle aphids, and harvest.
One morning, while picking red tomatoes, I realized that my attitude was less than grateful. I was surrounded by fresh, ripe tomatoes and I was grumbly. I decided to stop being a grouch and actually enjoy the harvest.
A recipe calling for ripe cherry tomatoes from Giada De Laurentiis came to mind.
Enjoy this fabulous dish that reinforces why seasonal produce is king. This sauce requires no cooking and goes best on long pasta shapes like spaghetti or angel hair. Based on the recipe by Giada de Laurentiis.
- 2 cups fresh cherry tomatoes
- 1 ounce Parmesan, coarsely chopped
- 3 tablespoons olive oil
- 5 cloves fresh garlic
- 10 leaves fresh basil
- salt and pepper to taste
- Pulse all ingredients in a food processor until the tomatoes are in small chunks, but not pureed.
- Salt and pepper to taste.
- Serve over your favorite long-shaped pasta like spaghetti or angel hair.
Feel free to add more fresh-grated Parmesan cheese on top. Giada recommends small chunks of fresh mozzarella.
I tossed it with some whole grain spaghetti and dove in with a fork. It turned out beautifully and gave me a bit of umph to finish the season with more gratitude and less complaining.
How do you enjoy your garden harvest? If you don’t have a garden, what is your favorite summer dish? Share on the Don’t Panic Mom Facebook Page or in a comment below.