This was a great way to use up a bunch of tomatoes out of the garden. I love fresh tomato sauce, and this was very refreshing.

• Pasta with No-Cook Tomato Sauce (Fine Cooking #87, September 2007, p. 39)
• Butter Lettuce and Radiccio with Chives, Tomatoes & Lemon Poppyseed Dressing (Fine Cooking #51, July 2002, p. 48)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)

Wine: Rafanelli 2001 Zinfandel (Dry Creek Valley, California). Working our way through the rest of our stock in this vintage, since it’s so good right now.