I got back from vacation with a garden full of ripe tomatoes! My favorite thing to do with an abundance of tomatoes is simple Italian cooking: core them, rub them with olive or avocado oil, and add some fresh crushed garlic in the cored hole. Place the tomatoes on a hot grill, cover it, and by the time your pasta is cooked the skins of the tomatoes have split, tomatoes are soft and dinner is ready! Could not be easier or more flavorful. Healthy eating is using what nature gives you in season and using the whole food without processing it.
After the skins have split, roughly cut the tomatoes up in a bowl with two knives and serve topped with some slivered fresh basil over your noodles. I used edamame noodles (naturally high in protein and gluten free) as well as zucchini spiraled noodles (also in abundance from the garden!). Both took less than 5 minutes to cook.
I love making dinner with what I grow in my garden! I hope you will try it too. Buon Appetito!
Hint: If you have an important buisness meeting the next day you may not want to use a clove of garlic per tomato!
Organic gardener, whole-food, plant-based cook. Educator and advocate for healthy, toxin-free living. Wife and mom, sister and daughter. Service-minded Rotarian. Photographer. Storyteller.