By: The editors of Relish magazine
The school year is underway with a flurry of new class schedules, soccer practice and Friday-night football games. So while you’re angsting over backpacks and overpriced books and uniforms, something seasonal and comforting will surely hit the spot at dinnertime. Head to the market and buy some ripe tomatoes—then crush them with your hands into a big bowl, and use them in either of these recipes that are breezy, quick and screaming with a fresh tomato taste.
Shrimp with Tomatoes, Basil and Feta
Serve over hot cooked orzo.
2 teaspoons olive oil
1 pound medium raw shrimp, peeled
3 large ripe tomatoes (about 1 pound), crushed
1/4 cup torn basil leaves
4 ounces feta cheese
Heat olive oil in a large skillet over medium high heat. Add shrimp and sauté until pink, about 3 minutes. Crush tomatoes in a bowl with your hands. Add to pan with basil; toss. Serve over orzo and sprinkle with feta cheese. Serves 4.
Pasta with Tomatoes, Brie and Basil
4 large ripe tomatoes (about 1 pound), crushed
3 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1/2 teaspoon salt
Freshly ground black pepper
12 ounces short pasta (such as campanelle), cooked and drained
8 ounces Brie cheese, room temperature, cut into small pieces
1 cup small basil leaves
Crush tomatoes in a bowl with your hands. Add oil, garlic, salt and pepper. Toss in pasta, cheese and basil. Let stand 30 minutes. Mix gently. Serves 6.
Photo by Mark Boughton Photography / styling by Teresa Blackburn