I wouldn't say I've had a glut of tomatoes this year, but I managed to collect at least two bowls full. Better late than never with the heat we had the last week and a half. You didn't hear this Seattleite complaining about the weather. I wanted ripe tomatoes!
I took this latest harvest and added it to the pesto pasta I made last night. The pesto was simple: basil, garlic, parmesan cheese and toasted hazelnuts. Whirl the ingredients in the food processor with enough olive oil to make a paste and a couple dashes of salt and Voila! It was a big hit with my friends.
Before adding the tomatoes to the pasta, I quartered them and sprinkled them with a little kosher salt and olive oil to bring out their bright and tangy flavor.
Maybe I'll grab some crusty bread at the farmer's market tomorrow and use the rest of them for bruschetta. It will be my toast to the end of summer as I feel the slight chill of fall in the air.