If you've known me for a while, you'll know that I love tomatoes. I do--and I've never adjusted to the late and short midwest growing season of these fruits. When they do arrive in our farmers markets, I'm one happy tomato eater! I had to send The Baker to Saturday's market as I had a meeting. When I got home, I found these sitting on the kitchen windowsill. These four had to come off the vines for various reasons and my favorite farmer had put them aside for me. I know she was thinking I'd fry them up in a pan. I was thinking the same thing. I thought so long that one started to ripen. Then I had an idea.
I decided to experiment with using them fresh. I cut them in good-sized chunks and sprinkled them with salt, pepper and about 1/3 teaspoon of sugar. I added a tablespoon of balsamic vinegar and set them aside on the kitchen counter for about four hours. Every time I passed the bowl, I stirred them about.
I then prepared 4 ounces of rigatoni and stirred in two tablespoons of mayonnaise, two green onions finely chopped, two carrots finely chopped and those tomatoes and the juices that had collected in the bowl. Just before serving for lunch, I added a handful of feta cheese.
It turned out to be fairly tasty. The tomatoes were, of course, crunchy but tasted like tomatoes. Sad, I know! However, I think this will be a good dish once those tomatoes ripen on the vine!!