By David Harbilas

The title of this recipe may sound boring, but despite its simplicity it’s a great example of how raw tomatoes can be the base of a flavorful pasta sauce.

The key lies in using a small amount of the pasta cooking water to slightly warm the tomatoes and melt the goat cheese into a sauce.

Using the best quality cherry tomatoes, in season, also helps.

Some torn basil and a drizzle of a good quality extra virgin olive oil add spice and fruit.

Serves 4

• 1 pound pasta, preferably penne, shells or fusilli
• 2 cups cherry tomatoes, halved
• 1 cup asparagus, blanched and cut into ½ inch long segments
• 1 cup goat cheese, crumbled Read the rest of this entry »
  
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By Kira Hamman

Just when you start to think the tomatoes will never be ripe and you’ll be stuck eating zucchini and chard for the rest of your life, the cherry tomatoes throw you a bone.

Hallelujah!

I love cherry tomatoes.

Although they lack the glamour of the big guys, they more than make up for it in spunk. Maybe it’s because I’m only 5’2” myself, but I have a lot respect for things that come in small packages.

Cherry tomatoes, perhaps because they’re on the vine for a shorter time, seem to be less prone to pests and disease than their larger counterparts. Because they’re smaller and therefore have fewer seeds, they’re less Read the rest of this entry »