Some pix from the greenmarket this weekend:
Miniature Japanese black eggplants the size of a palm.
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It’s simply amazing that heirloom tomatoes are still available this late into autumn. I wasn’t going to let an opportunity slip by so I scarfed a few.
Pasta with Garden Tomato Sauce
ripe tomatoes, diced
garlic cloves, peeled and chopped
handful of Italian parsley, chopped
1/3 cup olive oil
kosher salt and pepper
Saute garlic in olive oil until light brown, about 1-2 minutes. Immediately add tomatoes and parsley. Cook for 2-3 minutes or until tomatoes are warmed through but not before they begin to break down. Remove from heat, check seasoning and toss with cooked pasta. Serve immediately.
Cheese optional of course.