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On Saturday, July 26tth, I gave out samples of two recipes that make the most of the tomatoes that are now in season. Due to popular demand, we ran out of copies of the recipes, so I'm publishing them here.

Pasta with Roasted Cherry Tomato Sauce

3/4 cup extra-virgin olive oil
1 pound (2-3 dry pints) very ripe cherry tomatoes, halved
1/2 cup plain dry bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons freshly grated Pecorino cheese
4 garlic cloves, minced
Salt and freshly ground black pepper to taste
1 pound pasta
1/2 cup loosely packed fresh basil leaves, torn
1/4 cup loosely packed fresh flat-leaf parsley, chopped

Preheat the oven to 400º. Pour about 1/4 cup of the oil in the bottom of a 9x13-inch baking dish. Place the tomatoes cut side up in the dish.

In a small bowl, combine the breadcrumbs, cheeses and garlic. Sprinkle the breadcrumb mixture over the tomatoes, making sure that each cut side is well covered with crumbs. Sprinkle with salt and pepper. Drizzle the remaining olive oil over it all. Bake the tomatoes until they are cooked through and starting to brown on top, about 20-30 minutes.

Meanwhile, cook the pasta in a large pot of salted, boiling water until cooked al dente. (See the recommended time on the package.) Time the pasta so that it finishes cooking about the time the tomatoes are ready to come out of the oven.

Drain the pasta and pour it into the baking dish of tomatoes. Stir until the pasta is well coated with sauce. Sprinkle the basil and parsley over the dish. Serve immediately or let cool to room temperature. Makes 4-6 servings.

Fresh Tomato Gazpacho

2 pounds tomatoes, halved
1 red or green bell pepper, seeded and diced
1 cucumber, peeled, seeded and diced
1 medium onion, peeled and diced
1/4 cup Sherry vinegar
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground sweet or smoked paprika
Salt and pepper

Place all of the ingredients, working in batches if needed, in a blender or food processor. Pulse to chop the ingredients as fine as you like. If you want completely smooth soup, puree the ingredients and push the puree through a strainer. Cover and chill until very cold, at least 2 hours. (You can make this soup up to two days ahead. Store covered and refrigerated.) Makes 8 servings.

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