It’s tomato time. Yay for some, nay for others. I myself have always been a fan of this most scandalously colored of fruits, but I can understand when people don’t like tomatoes; I just figure they are extra-sensitive to poison. Poison? Tomatoes? Relax, gentle readers, it’s just the vine that’s poisonous.

I’m sure most of you smartypantses out there already know this but tomatoes are in the nightshade family, closely related not only to some of our other favorite foods like potatoes, eggplants, and peppers, but also things we’re less fond of finding in our mouths like deadly nightshade, jimson weed, and tobacco.

Anyway, done scaring you but I’ve got even more nerdy tomato-or-poison facts. Tomatoes originated somewhere in South America and were introduced to Europe in the 16th century. At first the plant was believed poisonous and grown for decorative purposes only, taking over a century for starving Europeans to catch on that tammy’s are better cultivated for their delicious and versatile fruits than for lookin’ pretty. It took skeptical Americans another 100 years to catch the trend and in fact, the progressive and continental Thomas Jefferson once ate a tomato in public just to prove that it was safe. People fainted. Swear.

Ok, end facts. I’ve been noticing a lot of yummy tomato recipes around the blogs lately, no doubt inspired by the current tomato bounty. The first one that caught my eye was from fellow Brooklynite Chris, who made big batch of tomato sauce. And then a fresh sauce idea from Mario Batali via the excellent Amateur Gourmet. And then a simple Baked Parmesan Tomatoes from Alanna at Veggie Venture. Yum! And, if you’re not done yet, check out this extensive list of tomato recipes collected by Sam Breach at Blogher. And heirloom tomato craziness as blogged by Slashfoods!

But Rae at Bunnyfoot really jumpstarted my tastebuds with this recipe for Pasta with Raw Tomatoes, Basil and Garlic. It happens to pretty much outline my very favorite way to use fresh tomatoes. I do just two things differently: I prefer a chunkier pasta and like to use small grape or cherry tomatoes. I feel that, on average, the little tomatoes are sweeter and tastier, and you also get to eat more of the tomato skins, which - from what I understand - have more of the antioxidants.

Serves: 4
Time: less than 30 minutes

Farmers Market Fresh Tomato Pasta

1 lb chunky pasta (I used mezzi rigatoni but any kind of pasta would work)
2 (or more!) pints cherry or grape tomatoes, halved
large bunch of shredded basil leaves
As much olive oil as you can bear
A few cloves of garlic, minced
salt and pepper

Couldn’t be easier: Cook your pasta and drain. While it’s still hot, add the rest of the ingredients. Top with some grated Parm if you’d like, but it isn’t necessary. The beauty of dish is in its simplicity.

To get you even more in the lusty red (and orange and yellow) tomato spirit, here are some snaps from my local Brooklyn Farmer’s Market in Williamsburg’s McCarren Park:

Hey folks… it’s supposed to be nearing 100 degrees in New York City for the next few days so here’s my hat tip to Staying Cool.

Ready for the surprise?

Holy fruit! I just bit into a maraschino cherry!

And regarding the mulitcolorness: I think I’m setting the trend here because when I went to the Bloc Party show at McCarren Pool this Saturday (side note: awesome band, great show), I noticed something familiar about the front man’s shirt…

I think the recipe is pretty self explanatory, but here it is anyway: drop a maraschino cherry into popsicle mold, fill it one third of the way full with cranberry juice, let freeze. Repeat with 1/3 peach nectar, let freeze. Finish off with lemonade and another trip to the freezer. Use whatever colors/flavors you like. Couldn’t be more rainbow-rific.

McCarren Park Farmers Market - I got there a little late but there were still some pretty veggies to be had. That first photo is of garlic “scapes.” When I asked the vendor what to do with them he said I could 1) whack my sisters’ behinds with them and 2) tempura them and serve with a wasabi sauce. I plan to do both of these things in a hurry – I guess they’ll only be around another week or so.

“O Giglio e Paradiso” Street Fair. I like to call this “wiggly Jesus” fair. I ate some charred corn on the cob and some jalapeno poppers.

The first of the “Pool Parties” at McCarren Pool. A flock of hipsters sunning themselves on the flaking concrete like so many beached seals… ironic (a pool party in a huge dried-up pool) and terrific! Sun, $3 veggie dogs, FREE ice cream, Brooklyn Brews, slip-n-slides, dodge ball hilarity, excellent people watching, and bands! The only question for next time is to come early to enjoy the height of the sunning ‘n slidin or to come later and see the headlining band. Did I mention that this whole event was free? I heart summer.