tomatoes are here

The day before yesterday we had the first fresh "tomato and mint pasta" of the season. We got the recipe from the Simply in Season cookbook; it's a variation on their tomato and basil recipe. We found the mint version more interesting and very good (and we have lots of fresh mint around here).

Ingredients  (serves 4)
4 large cloves garlic (minced)
2 pounds fresh tomatoes (chopped and drained)
1/3 cup fresh mint (chopped)
1/4 cup olive oil
1 teaspoon salt
2 tablespoons lemon juice

Mix and let sit at room temperature for an hour or two to mingle the flavors, then serve over pasta.