Tomato time is truly here at last. The tomatoes are ripening fast and furious in the garden. They are beautiful and varied in color. My daughter grew some of the heirloom plants from seed, and they seem like the best ones.
Last night she made a beautiful pasta out of the freshly picked tomatoes. We marinated the chopped fresh raw tomatoes in some virgin olive oil with fresh thyme, chives, parsley, and basil from the garden. I would add torn bits of mozzarella to the marinade if I were you, but some of our family can't eat dairy. She roasted a homegrown chopped fennel bulb, and caramelized some onions with homegrown garlic. We tossed it all together with the hot angel hair pasta. Add salt and pepper and plenty of it. Bon Appetit!