Tomatoes Return!

tomato sauce with shrimpI love this time of year at the Arlington (Massachusetts) farmers market.  The corn and peaches are piled high and best of all the beautiful tomatoes have returned.  Not those anemic and pale pretend tomatoes they sell all winter at the supermarket, but the crazy quilt of colors and shapes and flavors of heirloom varieties.  Here is a simple recipe that celebrates the best tomatoes of the season and other farmers market finds.

3 -4 large Heirloom Tomatoes of different color and variety
1 medium onion
1 green pepper
1 pound fresh shrimp
1 TBS olive oil
Salt and pepper to taste
1 pound pasta-any variety
Roughly chop tomatoes (save the juice), onions, and green pepper
Clean the shrimp and set aside
Boil pasta and drain
Heat olive oil in a large deep saute pan
Add onions and saute briefly
Pour remaining chopped vegetables into the pan
When the sauce starts to bubble, add shrimp
Cook until shrimp is pink and cooked through and vegetables are soft.
Add salt and pepper to taste
Serve immediately over cooked pasta


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