The weekend I gathered all these tomatoes, the Sacramento Bee had a story about how area tomatoes have been struggling. I was feeling like a bad tomato mother until I read that everyone was having the same problems. I think I've actually lucked out with this chunk-o-harvest.
Two pounds of the freshly picked tomatoes went into this pasta salad. It was inspired by this post at Simply Recipes, but this version is my own. It's simple and refreshing. This recipe makes a huge amount, so feel free to half it. I think this would be a terrific light meal with the addition of fresh mozzarella.
Tomato and Pasta Salad
1 16 oz. package of orzo pasta cooked per package directions and drained
2 lb. garden tomatoes, cored and diced
1/3 cup diced sweet onion
1 tbsp. capers, coarsely chopped
hand full of fresh basil leaves sliced into ribbons
1 large clove garlic, crushed
1/3 cup red wine vinegar
2 tsp. Dijon mustard
1/2 tsp. sugar
1 tsp. salt
freshly ground pepper
1/2 cup extra virgin olive oil
Gently toss the pasta and vegetables together in a large bowl. In another bowl, whisk together the garlic, vinegar, mustard, sugar, salt, and pepper. Add the olive oil by pouring it in a thin stream while continuing to whisk. Scrape the dressing into the pasta and tomatoes and gently toss to coat the ingredients. Chill before serving.
Makes enough for a potluck!