Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless.
When tomatoes start appearing at my farmers' market, it's one of the happiest food moments of the year. These varieties are typically so well-balanced that my general rule for preparing them is to keep things as simple as possible. Here, a peeled tomato becomes the base for a light, bright-tasting pasta sauce with few other embellishments.
I used penne, but you could substitute your favorite pasta shape or even press the sauce into service as a flavorful topping for grilled chicken or slices or grilled bread.
About the author: Joy Manning is the restaurant critic at Philadelphia Magazine. She blogs at whatiweightoday.com.
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