Using the garden's bounty

With Roma tomatoes literally covering the kitchen counter, dinner in May became an experiment in tomato recipes, because how many days in a row can you possible eat tomatoes sprinkled with snipped basil and parmesan cheese, though I must say we tried our darndest.

Our favorite dish proved to be a simple pasta toss. I sauteed minced garlic in a bit of olive oil, maybe a couple of tablespoonfulls or so, then added a dozen or more finely diced roma tomatoes and several minced basil leaves. Added a little coarse salt and freshly ground black pepper, then tossed with a thin spaghetti or angel hair. In the bowls, I topped it with freshly grated Parmesan cheese. Voila! Simple dinner in under 30 minutes and simply wonderful!