Tomatoes: Recipe for Summer's Bumper Crop

Tomatoes are EVERYWHERE! Have you noticed? 

If you visit a local farmer's market or have a garden of your own, there's no denying that these tasty, juicy tomatoes are a hit in any summer recipe.

I get my Maryland Pick's bag from Whole Foods every Friday, and I am excited to see all the heirloom tomatoes in each week. I do admit, I have tomatoes coming out of my ears, so I tend to bring these goodies to friends to share the wealth.

Try this pasta dish with a variety of tomatoes.

Fresh Tomato Farfalle with Basil

Ingredients:

1/4 cup lime juice

3 Tbs. extra virgin olive oil

1 tsp. of cumin

2 lbs. tomatoes, cut into bite-sized pieces (about 5 cups)

1 15 oz. can chickpeas, rinsed and drained

1/2 cup torn basil leaves

9 oz. of farfalle pasta

1 1/4 cup fresh corn kernels

1.  Combine lime juice, oil and cumin in bowl.  Add tomatoes, chickpeas, and basil.  Toss.  Set aside.

2.  Cook pasta according to package.  Add corn to pasta water for 2 minutes.  Drain and toss with tomato mixture. 

Serves:  6

I didn't have farfalle at home, so I used rotini.

Do you have a summer tomato recipe to share? Any recipe is welcome (as I have tons of tomatoes to use!)

Lisa Consiglio Ryan is a Certified Health and Nutrition Coach for busy, active women and their families. Areas of expertise include weight loss, stress management, detox programs, and special diets such as vegan, vegetarian, dairy-free, and gluten-free. Services include private consulting and group seminars.

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