Those of you in California are seeing tomatoes everywhere, but we East Coasters haven't quite hit the mother lode yet. Which means we sit around dreaming of exactly what we'll do with those vine-ripe and heirloom beauties when they show up. We can't wait... First up: Pasta with a simple, fresh, no-cook tomato sauce. We leave some chopped tomatoes settling in olive oil and basil for a few hours, until they are saucy and ready for the hot pasta. We think that's just about the best way to enjoy ripe, juicy tomatoes.