I tried a new recipe tonight because I am drowning in cherry tomatoes. I took about three pounds to work today. I got rid of them in about five minutes! I think everyone enjoyed them! But this afternoon I knew I needed to do some serious picking, so I found a recipe to use them up. I picked another pound or so and used two pints in this recipe. The recipe is from The Heirloom Tomato, a gorgeous book by Amy Goldman. The book is brimming with photos,descriptions and recipes using heirloom tomatoes. The recipe I chose was Spaghetti with Cherry Tomatoes and Toasted Crumbs…..yes, I said toasted crumbs. Basically you make a tomato and shallot salad dressed in a vinaigrette. It marinates for an hour while you put a loaf of bread through a food processor to make crumbs and then toast them in olive oil and salt in the oven and cook the spaghetti. When the spaghetti is done you toss in the tomato salad and fresh basil. Then you serve it with the toasted crumbs on top and some Parmesan cheese. The girls were very hesitant about it and I was afraid this was going to be a fail…..but it wasn’t. It was amazing. We all loved it. I am so glad necessity made me dig around for something to do with our bumper crop of little tomatoes. I will definitely be making this again.