The garden of heirloom vegetables we began planning in late January is now starting to finally bear fruit! We have a bumper crop of Sweet Cherry Tomatoes, and they are just lovely. We’ve also had our first Czech Select and Green Zebras, but we’re still waiting on the Kellogg’s Breakfast and Aunt Ruby’s German Greens. With our bumper crop of tomatoes is starting to ripen, so we’ve been on the hunt for new ways to serve tomatoes at our house.
Luckily Endless Simmer has a list of 100 ways to use tomatoes. I’m intrigued by this recipe for pickled cherry tomatoes, it looks wonderful. I think I’ll be trying this one in the next couple of days.
In the meantime, we whipped up an easy dinner of whole wheat fusilli, fresh tomatoes, goat cheese and fresh basil. This Recipe is one of our all time favorites. It’s wonderful and fresh and takes no time to prepare.
Simply put your pasta on to boil and chop up one small package of goat cheese in to chunks.
Pick some fresh basil from the garden and chop.
Chop your tomatoes as well, or if you’re using small cherry tomatoes, you may not need to. Once your pasta is ready, drain it and return it to the pot. Add the goat cheese while the pasta is still hot and stir, it will coat your pasta. Toss in the tomatoes and basil.
And voila, an easy healthy dinner in no time. You could vary this recipe by using cream cheese or ricotta instead of goat cheese, and add oregano and chives or whatever herbs suit your fancy.
Here’s what it looked like seconds before we sat down to dinner.