What a Crock! Fresh tomatoes

Advocate staff photo by Heather McClelland  -- Fresh tomatoes and vegetables are combined with canned tomato paste to make the sauce for slow-cooked Chicken Tomato Pasta.
Advocate staff photo by Heather McClelland -- Fresh tomatoes and vegetables are combined with canned tomato paste to make the sauce for slow-cooked Chicken Tomato Pasta.

By Julie Kay

Special to Food

The summer is a time for celebrating tomatoes. There is nothing tastier than a good tomato from the garden, assuming the birds and the squirrels have left them alone. And that is a whole other story.

The fresh tomatoes make a world of difference in many recipes. In this case, blend fresh tomatoes with canned tomato paste, green bell peppers, onions, celery and seasonings. Pour mixture over chicken breasts or thighs. When cooked, serve over angel hair pasta. It’s a nice, light summer meal.

While I used large tomatoes for the sauce, don’t forget about the smaller cherry tomatoes. Use them for edible garnish or fill a small hollowed-out bell pepper. It’s a great way to add color and a little extra nutrition all at once. If you’d rather have chunkier tomatoes for your sauce, don’t blend.

Simply chop tomatoes and add the other ingredients. Then spoon over chicken before cooking.

Julie Kay is a columnist for The Advocate. Reach her at juliekay1@cox.net.