Tomato season is coming to a close, and I'm not happy about it. All summer long I've been pruning and picking and watering, and soon there will be a void in my life. Sure, the sungolds have gone yellow and the cherry tomatoes don't pack as much punch as they did a month ago, but I'm still out there like the loyal gentleman farmer I aspire to be.
This was probably the last opportunity to use our beloved tomatoes with abandon. I'd roasted a big batch with garlic and thyme, and here I simply tossed cooked gemelli with the mixture and finished the dish with a little olive oil and sliced basil and a scattering of fried ham (I don't think I've ever fried ham two days in a row, but the last bit needed to go). If the moment was bittersweet, the sauce was delicious.
A message to supermarket tomatoes during the colder months: I'm sorry, but I'm looking the other way. I have nothing against you -- your deep red color is enticing -- but there's only room on our counter for the true Jersey tomatoes of summer. No offense.
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