Summers in Kansas can be brutally hot, and I am not a good gardener. I can manage to keep tomatoes and herbs alive. When the tomatoes start to ripen, and you just don’t have the heart yet to cook them, try some salsa. Sure there is Mexican salsa, but the Italians also make great salsa fresca. For my one serving of pasta I used half a large tomato (plus one, my first, sweet yellow pear tomato, a small heirloom variety), a clove of minced garlic, and a small handful of fresh herbs (thyme, basil, oregano, savory, chives, parsley, sorrel). Drizzled with some olive oil and sprinkled with salt and pepper. A few salami slices on the side for fun.