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Sunday Slow Sides: Tomatoes

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I've been participating in another Slow Travel cooking challenge though I haven't found time to blog about it. So this is a catch-up post.

This week's ingredient is tomatoes and the recipe is Fresh Uncooked Tomato Sauce, selected by Nancy of A Winelover's Wanderings. Perfect timing for this choice since I've been picking tomatoes from my garden every day for several weeks now.

This couldn't be easier. Chop tomatoes, onions, garlic, a banana pepper, and fresh herbs (I used basil, thyme, and chives). Combine them in a bowl, add some olive oil and salt/pepper, and let it sit at room temperature for a while. Cook some pasta, add to the sauce, add some cheese, and it's done. You can only make this in the summer when the tomatoes are sun-ripened and either homegrown or from the farmer's market (don't try this in the winter with grocery store tomatoes!).

Here's the sauce before I added the pasta. So beautiful! Everything came from my garden except the onion. Thanks Nancy, this was a great choice.

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Here are a few other things I've made.

Petits Pois a la Francaise selected by Amy of Destination Anywhere. You can find the recipe on Amy's blog. This was really good; I'd never had cooked lettuce before and it tasted great.

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My ingredient of the week was green beans, and I selected a recipe for Summer Green Bean Salad from my favorite food blog, 101 Cookbooks. This was delicious and very simple to make. I love the orange color of those little Sungold tomatoes contrasted with the green.

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And last week's recipe was Grilled Zucchini with Mint, selected by felow Slow Traveler, Sharon L. Because we were in the midst of a heat wave, I decided to roast the zucchini in the oven instead of grilling it outside. It was just too hot to fire up the grill.

After you grill or roast the squash, add it to a marinade of olive oil, vinegar, salt/pepper, and garlic, and let it sit for a while. Before serving, add some chopped fresh mint. This was delicious too. I found these bi-color zucchini at the farmer's market; they are green on one end and yellow on the other. Very tasty!

I'm not that crazy about the summer heat, humidity, or the bugs, but I sure do love all these summer vegetables. Coming up next week: Corn!

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Comments (2)

Your tomato mixture for pasta looks great, Annie! Could be a nice salsa too!

Kathy (Trekcapri):

Hi Annie, wow your salads looks all so fresh and delicious. You are so lucky to have a garden full of fresh vegetables to pick from. They all looks refreshing. I'm going to try to make them, although I'll have to rely on my local store. We have a farmers market on the weekend but it is a little far from me. I will try to make it there one weekend to pick up some fresh veggies for my salad.

Thanks so much for sharing your recipe and dishes. Have a wonderful week.

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