I have a confession to make. I have never blogged before.

But, what I have done is practiced what I talk about - organic, healthy, simple living - my whole life. I am an artist, a gardener, a cook, and a teacher. I love to share what I'm learning because I get so excited about trying new things, and yet I stay passionate about the things that I've been committed to for a long time.

One of those passions is eating with the seasons. To me, it's the best way to get the most out of your efforts in the kitchen. By using ingredients at the peak of their flavor, food just tastes better.

Right now it's all about tomatoes. Sure, I'll get back to the broccoli and dark, leafy greens in a bit, but now that tomatoes are finally here, they are all I want to eat. Fresh tomato soup, salsa fresca, BLTs (or fakin' bacon, for the vegetarians among us), or just brilliant, juicy, heirloom tomatoes thickly sliced, sprinkled with sea salt and topped with a few basil leaves and a drizzle of great olive oil.

We can talk about vitamins and phytochemicals - tomatoes are loaded with lycopene - a cancer-fighting anti-oxident - and Vitamin C. But these days that's secondary to how amazing ripe tomatoes taste, and I am acutely aware of how brief this obsession can last. My favorite quick, tomato-season dinner is pasta with a fresh, uncooked tomato sauce. It's all about the tomatoes, garlic and basil – plus, when you use whole wheat spaghettini you're getting your whole grains, too. Best of all, it's on the table in under 20 minutes, has five ingredients and it tastes like summer.

Pasta with Fresh Tomato Sauce

serves 4-6

1 pound organic, whole wheat spaghettini (skinny spaghetti - it cooks faster and tastes the best of the whole wheat varieties)

1 fat clove garlic, peeled

2 pounds perfectly ripe, organic, summer tomatoes (use a mix of heirloom tomatoes for a variety of flavors. I like Cherokee Purple, Brandywine, and Pineapple heirlooms.)

large handful fresh basil leaves, gently rinsed and patted dry

sea salt

good quality extra-virgin olive oil

Put a large pot of water on to boil. When it comes to a boil, add 2 tablespoons of kosher salt and the pasta. Cook according to directions; about 8 minutes. Drain and set aside.

Meanwhile, rub the inside of a large pasta serving bowl, or any large bowl, with the clove of garlic. Keep rubbing until the garlic falls apart and leave any pieces in the bowl.

Chop the tomatoes into 1/2 inch pieces and put seeds, juices and all into the large garlic-rubbed bowl. Sprinkle with a large pinch of sea salt (about 1/4 teaspoon) and drizzle with 2 tablespoons of olive oil. Let sit at room temperature until pasta is ready. (This step can be done up to 4 hours ahead - just keep it covered at room temperature).

Add drained pasta to the bowl with the tomatoes. Toss to combine and top with torn basil leaves.

Eat and enjoy.

Happy tomato season!