I had the urge to make fresh tomato sauce on Saturday. I popped down to Morning Glory Farm and wrangled a slew of ripe Romas. And I do mean a slew. I got so many that I had enough leftover to make Oven-Roasted Clams in a Garlicky Tomato Pan Sauce on Sunday.

But in between, despite the garden and blue sky calling me, I made meatballs. I don’t know what came over me. Some nights I can barely muster the effort to make Grilled Mayonnaise-Mustard Chicken. And then I spend a whole weekend cooking. Maybe you’re like that, too?

The meatball thing hit me while I was making the sauce. I’d bought ground beef and pork, planning to make meatloaf. But now it seemed imperative to make meatballs instead. I used the last of my Parmigiano Reggiano and some mint and parsley from the garden. Garlic from North Tabor Farm. The rest I improvised, but the results were successful — and tasty. I pan-fried the meatballs first, then finished cooking in the sauce. I’d love it if you’d give the recipe for Simple Parmigiano Meatballs a try and let me know if you make any tweaks.

Now about those roasted clams, which debuted in the latest edition of Martha’s Vineyard magazine ("Littleneck, Big Flavor"). They are so good! The big flavor comes (in part) from tomatoes again, which roast ahead of the littlenecks. A generous addition of garlic, some umami-boosting kalamata olives, a glug of wine — and the clams, of course — make the meal. I like to roast each portion in an individual baking dish so that you can eat right out of the pan with toasted or grilled bread.

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