Spinach Fettuccine with Grape Tomatoes and Watercress

1 1⁄2 pounds Florida grape tomatoes, quartered (about 1 quart)
2 cloves Florida garlic, smashed
6 Tbsp. olive oil
3⁄4 tsp. sea or kosher salt
1⁄4 tsp. fresh-ground black pepper
1⁄2 cup thin-sliced Florida basil leaves
1⁄4 lb. spinach fettuccine
2 bunches Florida watercress, tough stems removed
1 lemon, juice of

In a large bowl, toss tomatoes with garlic, olive oil, 1⁄2 teaspoon of salt, pepper, lemon juice and basil. Set the mixture aside.

In a large pot of boiling, salted water, cook the spinach fettuccine until just done, around 12 minutes. Drain, return to hot pan, and toss in tomato mixture, watercress, and remaining 1⁄4 teaspoon salt, to taste. Garnish with fresh grated parmesan cheese. Serves 4.

Florida Tomato-Orange Marmalade

3 lbs. ripe Florida tomatoes, peeled and chopped, reserving any juices
3 cups natural Florida sugar
2 Florida oranges, quartered, seeded and sliced crosswise 1⁄8-inch thick
1 lemon, quartered, seeded and sliced crosswise 1⁄8-inch thick
1⁄8 tsp. kosher salt

Chill several small plates (for testing the consistency of the marmalade). Cook all ingredients, including reserved juices from tomatoes, in a pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching), adjusting heat as needed, until marmalade tests done, about 50 minutes to 11⁄4 hours. Begin testing for doneness after 50 minutes: drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).

Cool marmalade, uncovered, then chill in an airtight container (preferably glass). Let marmalade stand in jars at least one day for flavors to develop. Makes 1⁄2 pint.