Greg cooked down a bunch of fresh, local tomatoes according to the recipe for The Sauce, then after it was tossed with penne, we topped the dish with fresh heirlooms and basil.
And we served it with the hit of the week, Shaved Zucchini and Fennel Salad from Eating Well magazine.
As Jane would say, “Go family!”
Getting ready for supper. Cocktails, anyone?
Fresh tomatoes for topping:
Basil garnish:
Horsing around:
At the table:
And for dessert, a peach and blackberry galette, grilled on the Weber!
