It seems everyone has a new favorite cherry tomato this summer ... the Sungold. They are like garden candy. A few weeks ago I ran across this great pasta sauce recipe for cherry tomatoes. I wish I could remember where I found it so I could offer the link .
Note: Just found the link at The Wednesday Chef many thanks to Luisa.
Cherry Tomato Pasta Sauce
Preheat oven to 450 F (I have also done this on the gas grill on hot days placing the Pyrex in the middle of the grill with no flame)
Slice cherry tomatoes in half and place cut side up in an 8 x 8 oven proof dish. Mix 1/3 cup bread crumbs, 3 cloves diced garlic and ¼ cup parmesean cheese and sprinkle over cut tomatoes. Bake in the 450 oven for 20 minutes. Cook pasta (thin spaghetti, bow tie or penne are good) Reserve a half cup of pasta water before draining. There is probably enough sauce here for a half pound of pasta.
Remove cooked tomatoes from the oven. Add fresh torn basil and toss. Then toss the pasta in the mixture, add the pasta water (optional) drizzle good EVO over the mix and toss again. Sprinkle with more cheese and serve.
The other crop I have in abundance are green beans. I ran across this recipe in Animal, Vegetable, Miracle for a green bean dip and made it for the first time last night. The only thing I added were a few cloves of garlic.
Frijole-Mole (from Animal, Vegetable, Miracle)