More from Brucemore - what to do with all those tomatoes

   This is tomato season in Iowa and it seems like they all ripen at once. Lori Willett, a Hy-Vee dietitian, provided some great recipes on using that tomato abundance - and other veggies -  during Saturday's Brucemore Garden & Art Show in Cedar Rapids. Here is one of the simple recipes that she said is becoming popular with Hy-Vee's dietitians.

   No-Cook Tomato and Basil Pasta Sauce (serves 6)

  14 oz. of pasta

4 peeled, deeded and diced ripe tomatoes

3 tbsp. torn basil leaves

3 tbsp. extra virgin olive oil

1  crushed garlic clove

coarse kosher sale and freshly ground pepper

Cook pasta according to package directions. Mix tomatoes, basil, oil, garlic, salt and pepper. Set aside. Drain pasta, place in large shallow bowl. Gently toss vegetable mixture with pasta and serve. Nutrition per serving: 330 calories; 8 g total fat (1 g saturated fat); 15 mg. sodium; 53 g carbohydrate; 3 g fiber; 9 g protein.