In Season: Tomatoes & Basil



Tonight we're making Giada's Orzo with Smokey Tomato Vinaigrette. It's to die for. Really.

Our tomatoes are just starting to turn red, and our basil is looking great. We would have had lots more basil had our tomatoes not gone CRAZY while we were on vacation. This year's tomato plants are quite the unruly bunch. They're taking over and the basil is barely getting enough sun!

This recipe has some non-local ingredients, but we're doing the best we can with what we've got going in the garden right now.

• 1 pound (2 pints) cherry tomatoes
• 1/2 cup (a big handful) torn basil
• 2 tablespoons Bragg's apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon local honey
• 1 tablespoon smoked salt (NO SUBSTITUTIONS, trust me!)
• 1/4 teaspoon freshly ground black pepper
• 1 pound orzo

We didn't have a full pound of tomatoes, so we had to supplement our supply with some from the store. Our garden is providing plenty of basil, so the basil we used was all ours grown from seed!

• Rinse the tomatoes and cook in a non-stick skillet over medium-high heat until the skins are charred, about 15 minutes.
• Throw the tomatoes and all the other ingredients except the orzo in the food processor. Mix on high until the dressing is smooth.
• Cook the orzo according to package directions. I cook the past about a minute less than the low end of the package directions. Drain and return to pan.
• Pour the dressing over the pasta and mix well.
• Enjoy!

Thanks, Giada!