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	Tomato Home ...Tomato Recipes
	Insalata Caprese Penne al Pomodoro Tortellini Con Pomodoro e Pancetta Omelettes with Tomatoes, Proscuitto, Spinach, and Mushrooms
	Insalata Caprese One of the best uses for really good tomatoes, in my opinion.
	Ingredients: ripe tomatoes, approximately one per person fresh mozzarella fresh basil olive oil balsamic vinegar black pepper	Instructions: Slice the tomatoes and the cheese in rounds. Lay the tomatoes out on a serving plate (or on individual plates), and then insert the cheese between the slices of tomatoes. Drizzle olive oil and vinegar over the tomatoes and cheese.
		Chop the basil coarsely and sprinkle on top, and then add black pepper to taste.
	Penne Al Pomodoro
	Ingredients: 1/2 lb. penne 5-6 medium tomatoes, gutted and chopped. about 2 tablespoons olive oil 4 large cloves garlic various herbs, such as: herbes de provences, or basil, thyme, and marjoram cinnamon a few tablespoons of red wine fresh parmesan	Instructions: Start the water boiling for the pasta. In the meantime, mince the garlic and chop the tomatoes. I like to take out some of the tomato guts so the sauce is less liquidy (the easiest way to do this is to cut each tomato in half and then squeeze and dig out the guts with your fingers). Heat the olive oil on low heat and add the garlic. Let cook, stirring occasionally, for a few minutes. Don't let the garlic brown. Turn up the heat a bit and add about 1/3 of the tomatoes, and the herbs, and just a pinch of cinnamon. After a few minutes, add the red wine. Let simmer for another few minutes, and then add another 1/3 of the tomatoes. After ANOTHER few minutes (ideally the pasta would be cooking by now...), add the rest of the tomatoes and turn the heat to low until the pasta's ready. Mix it all together, sprinkle generously with parmesan, and eat. Serves 2.
	Tortellini Con Pomodoro e Pancetta I fixed this the other night for our delightful houseguest, Akiko-chan. I thought it turned out rather well, so I'm including it here. I know it's very similar to the previous recipe, but what can I do? I like pasta with tomatoes.
	Ingredients: 1 1/2 lb. fresh packaged tortellini some pancetta (I forget how much I used) 4 large cloves garlic 1 large portobello mushroom a few tablespoons of red wine Dried basil and summer savory 5-6 medium red and yellow tomatoes, gutted and chopped. about 2 tablespoons olive oil fresh parsley fresh parmesan	Instructions: Start the water boiling for the pasta. In the meantime, slice the pancetta into bite-sized pieces. Heat a small non-stick saucepan over medium-high heat, and cook the pancetta until crispy and a bit brown. Mince the garlic and chop the tomatoes. Slice the mushroom into pieces 2 or 3 inches long. In another, larger pan, heat the olive oil on low heat and add the garlic. Let cook, stirring occasionally, for a few minutes. Don't let the garlic brown. Turn up the heat a bit and add the mushroom. Cook for 5 minutes or so, and then add some herbs. Next, add the red wine and let simmer for another 5 minutes or so. Finally, add the tomatoes and let cook for another 5 minutes. When you put the pasta in the water, add the cooked pancetta to the tomato sauce. When the pasta's done, put it in a big old pasta bowl with vegetables painted on it, and then spread the sauce on top. Sprinkle artistically with parsley. Pass the parmesan at the table. Serves 4. (Approximately. I actually made about 3 pounds of pasta, and more sauce, and I think it would have served about 8. Unfortunately there were only 5 of us.)
	Omelettes with Tomatoes, Proscuitto, Spinach, and Mushrooms
	Ingredients per omelette (approximate): 2 eggs 1 slice of prosciutto, ripped into pieces 1/2 tomato, gutted 1/2 clove garlic, minced 2-3 mushrooms, quartered about 10 spinach leaves 1/2 green onion, chopped some grated gruyere a few sprigs of fresh parsley and thyme olive oil	Instructions: Heat a medium-sized skillet over moderate heat. Cook the prosciutto very briefly in its own fat, just enough to warm it and melt some of the fat, not enough to make it crispy. Remove from skillet and set aside. Heat the olive oil in the same skillet over low heat. Add the garlic and cook for a minute or so, being careful not to let it brown. Add the mushrooms and green onions, turn up the heat a bit, and cook until the mushrooms release their water. Then add the spinach, herbs, and tomatoes and cook briefly, just until the tomatoes are heated and the spinach begins to wilt. From here it's pretty standard omelette-making stuff: blend the eggs together with a bit of water, cook in a non-stick pan, lift the edges up and let the uncooked stuff run underneath, melt the cheese, add the filling, fold over. Eat.