Susan's Seven Second Tomato Glut Solution

One 16-ounce carton sour cream or yogurt (or a combination)
Several vine-ripened tomatoes,
Your favorite basil pesto

Spoon the sour cream into a blender. Toss in as many halved or quartered tomatoes as you like, cutting away any questionable looking spots if you are dealing with overripe or imperfect bounty. The more tomatoes, the thinner the dressing--meaty, plum tomatoes will give you a thicker end result than regular "salad" or "slicing" tomatoes. Add a few large spoonfuls of pesto. Whirl it all up in the blender, then turn it off and take a little taste. Add more tomatoes and/or pesto if desired. Sprinkle in some salt if needed. Whirl once more and enjoy however you like. Use as a dressing on your salad, a dip for sliced raw vegetables, on pita bread, or chips.
from Farmgirl Fare at fttp://foodiefarmgirl.blogspot.com


Mediterranean Orzo Salad

16 ounces orzo or other small pasta
1/4 cup olive oil
1/3 cup plus 1 tablespoon red wine vinegar
1/4 cup freshly squeezed lemon juice
2 cups Kalamata olives, chopped
1 pint Juliet Tomatoes, halved lengthwise
1 chopped red tomato
1 large red onion, finely chopped
1 cup chopped red pepper
1/2 cup lighlty packed fresh parsley leaves and/or fresh basil
freshly ground black pepper
salt

1. Bring about 3 quarts of water to boil in the large pot. Add salt and the orzo and cook until al dente. Drain well in the mesh strainer, then pour hot orzo into the mixing bowl.
2. While the orzo cooks, stir together the olive oil, red wine vinegar, lemon zest, and lemon juice in the small bowl. Pour the mixture over the hot orzo and toss. Allow it to sit for about 5 minutes.
3. Add the olives, tomatoes, onion, and parsley/basil, and stir well. Season with fresh ground pepper and a pinch of salt. Serve warm, cold, or at room temperature.
From Andrea’s Recipes at http://www.andreasrecipes.com/