By Carol Rood
I started growing a garden a few years ago. I started planting tomatoes and a few herbs in pots. The next year I made a 6×6 plot in the back yard to plant some tomatoes, herbs and peppers. This year we made the garden bigger and added green beans cucumbers, and watermelons to the mix. This was my harvest this morning:
Looks like we have some canning in our future!
The garden this morning:
We had so many yellow grape tomatoes I didn’t know what to do with them! So I looked around and found an interesting recipe for a yellow tomato pasta salad. I made it last week and it was really tasty!
I am sure you could use red tomatoes if you wanted, however, yellow tomatoes have less acid and are sweeter than red ones, so the taste would probably be different!
This salad would pair nicely with grilled chicken or steak. You could even take it to a picnic! It was tasty hot, but was also really good cold! Versatile and yummy is a great combo. Plus it was super easy and fast to make!
Yellow Tomato Pasta Salad
(adapted from Debi’s Yellow Tomato Lumaconi)
- Kosher salt
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 tablespoon garlic, chopped
- Freshly ground black pepper
- 1 pound yellow cherry or grape tomatoes, half of them sliced in half
- 1/2 cup chicken broth
- 1 pound pasta (I used organic whole wheat rotini)
- 1/2 cup frozen organic peas
- Parmesan cheese
- 2 tablespoons chopped fresh basil
Bring a large pot of salted water to a boil.Heat the olive oil in a large skillet until hot. Add the onion and garlic and saute for 3 minutes. Season with salt and pepper. Add the tomatoes and cook until they burst and cook down, about 5 minutes. Stir in the chicken broth and cook for 5 minutes.Meanwhile, add the pasta to the boiling water and cook the pasta according to the directions on the box. Cook it until al dente (about one minute less than direction on package), and reserve about 1 cup of the pasta water.Add the pasta to the tomatoes in the skillet. Toss well. If it seems a bit dry, add some pf the pasta water, 1 tablespoon at a time. Stir in the peas and basil and toss for about a minute more. Sprinkle Parmesan cheese on top to taste.
The original recipe used white wine where I used chicken broth. I am not a huge fan of the taste of wine in foods, but if you are, you may want to try that in place of the chicken broth)
Photo Credit (top) : Caroline