The tomatoes are purple, broad-bottomed, flecked with green. These are not my backyard Sungolds. They’re Cherokee Purple heirlooms, hefty in my hand, and they come from east of the mountains where it actually gets hot. They’re rare visitors in my kitchen, but I know just what to do with them today.Raw tomatoes, lemon, dill, garlic. A few chopped olives add spots of brine and salt. The hot pasta soaks up tomato juice, releases the aromas of summer tomato and dill. The garlic and lemon jostle each other in the background. Be sure to serve with plenty of crusty bread for soaking up all the tomato juice.Fresh Tomato Pasta with Dill and Lemon: Put on a pot of water for pasta, then add salt and begin cooking pasta when the water comes to a boil. Meanwhile, chop a few big juicy tomatoes into a wide bowl, then add 1/2 c. finely chopped dill, the zest of a lemon, 2 Tb. each olive oil and lemon juice, a pressed or grated garlic clove, 1/2 tsp. salt, and a handful of chopped kalamata olives. Stir and set aside. When pasta is cooked, drain it and toss with tomato mixture. Taste and adjust seasonings. Serve with crusty bread and a salad.