Tantalizing tomatoes

<p>Ask most home gardeners why they got started and the answer will almost always be "tomatoes." I have no gardening skills at all, but have successfully grown a few tomato plants and there is nothing like the smell and taste of a homegrown tomato – just picked, warm from the sun and bursting with sweet-tart juices.</p><p>My Granny grew the best-tasting beefsteaks, with skin so tough, she peeled each and every tomato before cutting them into thick slices that Granddaddy would sprinkle with sugar before eating. </p><p>You won't need to peel the perfectly ripe, fragrant, sweet tomatoes that you can grow or can be found at any farmers' market during the summer months. Tiny sugar-sweet grape tomatoes are wonderful on veggie trays and can be easily preserved – just oven-dry and pack in olive oil. Larger cherry tomatoes are beautiful in salads and can be cored and stuffed to serve as an appetizer. Plum tomatoes are oval-shaped and have a meaty texture that makes thick rich sauces or fragrant roasted tomatoes. Cluster and beefsteak are perfect for salads and sandwiches. Overripe tomatoes of these varieties can also be roasted and used to make Roasted Tomato Pesto and Pink Pasta Sauce (recipes below). Green tomatoes can be fried of course, but they also make lovely salsas and chutneys. As for colorful heirloom tomatoes, I savor them just like Granny and Granddaddy – thick slices eaten with a fork – no sugar for me, please!</p><h3>Roasted Tomato Pesto</h3> <p><i>Makes at least 2 cups</i></p><p><b>Ingredients</b></p><p><i>20 overripe cluster or beefsteak tomatoes, cut into wedges </p><p>1/4 cup olive oil</p><p>Salt and freshly ground black pepper (optional)</p><p>1 cup red wine and 2 cups hot water OR 3 cups hot water</p><p>1/2 cup olive oil</p><p>1 cup pine nuts</i></p><p><b>Preparation</b></p><p><ul><li>Line two cookie sheets with parchment. Preheat oven to 150 degrees or warm. Place tomato wedges, skin side down, on parchment. Drizzle with olive oil. Season lightly with salt and freshly ground pepper, if desired.</li></p><p><li>Bake tomatoes for 12 hours (overnight) until mostly dried and slightly caramelized. Place tomatoes in a large bowl and cover with hot water and wine. Let soak for one hour, then drain, saving all the soaking liquid.</li></p><p><li>Place drained tomatoes, 1/2 cup olive oil, pine nuts and 1 cup tomato soaking liquid in food processor and puree until smooth. Spoon 1 cup of pesto into a heavy plastic quart-size ziptop bag, press out air, seal and freeze flat. Use the remaining pesto to make Pink Pasta Sauce or chill to use as a dip. </li></ul></p><h3>Pink Pasta Sauce</h3> <p><i>Serves 4-6</i></p><p><b>Ingredients</b></p><p><i>1 tablespoon olive oil</p><p>1/2 onion, diced</p><p>1 to 2 cloves garlic, minced</p><p>1/4 cup fresh oregano or thyme (6-8 small sprigs)</p><p>1 cup Roasted Tomato Pesto</p><p>Remaining tomato soaking liquid OR 1/2 cup red wine and 1/2 cup water</p><p>1/2 to 1 cup heavy cream, half-and-half or whole milk</p><p>12 to 16 ounces whole wheat pasta with ridges, such as penne or corkscrews, cooked al dente</p><p>Parmesan or Romano cheese, grated</i> </p><p><b>Preparation</b></p><p><ul><li>Heat olive oil in saucepan and stir in onion and garlic. Top with fresh herbs, turn heat to low, cover and simmer 15 minutes, until onion is soft. Add Roasted Tomato Pesto and water-wine mixture to onions and herbs. Stir to mix well. Cover and simmer 15 minutes, stirring occasionally so the sauce does not stick. Just before serving, add cream and heat covered for 5 minutes – do not let mixture boil.</li></p><p><li>Serve sauce over pasta, topped with cheese. Pasta and sauce may be mixed together in a greased casserole, topped with cheese and baked until cheese melts – about 15 minutes at 350 degrees. Store covered leftovers in refrigerator. </li></ul></p>