It's August, which sadly means that summer is winding down, but it also means that tomatoes are in season. My topsy-turvy hasn't produced anymore than the two tomatoes I previously mentioned, but some of our new neighbors--thanks Dave and Monica--have been keeping us in a supply of fresh cherry tomatoes.
They brought the first batch over during the pig roast and I decided to do a fresh tomato sauce with some whole wheat pasta. They probably brought over 20 to 30 cherry tomatoes, which I halved and the through into a skillet that already had some olive oil. I added some salt and pepper, about a tablespoon of sugar and about four cloves of diced garlic.
I cooked the pasta to just about al dente, drained and through it in with the tomatoes to finish cooking. I topped with some Parmesan.
Easy, simple and healthy meal and didn't take much longer than 20 minutes. You can make some additions to this too, I was just working with what was handy, you could add a little diced shallot or onion and some basil too. You could also strain to get some of the tomato seeds out to if you so desire.