Everybody's region or farmers market has its own specialty tomato. In Nashville, it's the Bradley tomato, which I had barely heard of until I moved here. Bradley's are distinguished by their purple-ish red color and uniform round shape. And they truly are heads above other tomatoes, at least in Middle Tennessee anyway.

Here is a recipe from Relish staffer Liz Shenk, who is responsible for making the food look (and taste) as good as it does for photography. Liz is a no-frills kind of cook, who doesn't subscribe to fussy steps or ingredients. Her favorite no-cook summer pasta "sauce" is made, of course, from Bradley tomatoes. Use whatever fresh, juicy tomatoes you have around the corner.

Don't attempt this dish without fresh, juicy, vine-ripe summer tomatoes.

Ingredients