We have several events this week/weekend, so there was no need for lots of meals, meaning the meal plan is a little short this week.  I am trying one new recipe, passed to me by my friend Michelle and posted below.  I'll try to share a review of it later this week.  My garden tomato crop is coming on strong, so I'm trying to look for lots of recipes that use tomatoes!
Tomato Cheese Quiche
Steak Quesadillas
Chicken Salad Sandwiches for a picnic in the park - I make with mayo, celery, craisins, chicken, and seasonings.
Pasta with Tomato and Almond Pesto - recipe below.

Do you have a favorite tomato recipe?  If so, I'd love if you shared it with me!

PASTA WITH TOMATO AND ALMOND PESTOfrom Cook's Illustrated
Serves 4 to 6

1/4 cup slivered almonds
12 ounces cherry or grape tomatoes (about 2 1/2 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1 small pepperoncini, stemmed, seeded, and minced (about 1/2 teaspoon)
Table salt
Pinch red pepper flakes (optional)
1/3 cup extra-virgin olive oil
1 pound pasta , preferably linguine or spaghetti
1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving

1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.

2. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.

3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

4. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta.