Two featured recipes from Marilu's table * Pasta with roasted tomatoes and Vegan parmesan sprinkle

Here's a lovely summer recipe that uses up the smallest tomatoes – one of the most bountiful of all garden plants. Use red, orange, or yellow tomatoes – cherry or grape or pear varieties all work well. The more variety you have in the tomatoes, the fancier the dish looks.

We've included our favorite recipe for a parmesan cheese substitute that you can make in a blender, food processor, or (clean) spice grinder. Keep the extra in your fridge.

Make the dish just before serving for best results. And, to sound somewhat contradictory, serve the leftovers cold, perhaps with added leftover cold roasted chicken or fish. (It makes a great pasta salad lunch the next day.)

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Pasta with Roasted Tomatoes

from Seriously Simple: Easy Recipes for Creative Cooks, by Diane Rossen Worthington

Green * Serves 4-6

1-1/2 pounds ripe cherry or grape or pear tomatoes (red, orange, or yellow), halved

4 garlic cloves, minced

1/2 cup fresh bread crumbs

1/2 cup vegan parmesan sprinkle (see recipe below)

Salt and freshly ground black pepper to taste

1/4 cup olive oil

1 pound penne, fusilli, or farfallini pasta

1/2 cup finely chopped fresh basil

Preheat the oven to 400F. Place the tomato halves in a large baking dish that can be used as a serving dish.

In a small bowl, combine the garlic, bread crumbs, cheese, salt and pepper. Spoon evenly over the tomatoes. Carefully drizzle the olive oil evenly over the mixture. Roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbly, browned, and slightly thickened.

Meanwhile, in a large pot of salted boiling water, cook the pasta for about 10 minutes, or until al dente. Drain well. Add the pasta to the tomato mixture in the baking dish. Add the basil and toss to combine. Serve immediately.

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Vegan Parmesan Sprinkle

Blue * Makes about 1 cup

3/4 cup blanched almonds

1/4 cup sesame seeds

1/3 cup nutritional yeast

3/4 teaspoon sea salt

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

Blend all ingredients in a blender until there are no more noticeable nut pieces. Store in an airtight container in the fridge. Adjust nuts and yeast according to your taste.