Since so many of us seem to have a great production of tomaotes, I thought maybe we should have a thread for some ideas -
Last night I made pasta with a tomato 'pesto' and while it wasn't the prettiest dish, the flavor was very good!!
Here's the recipe -
http://www.grouprecipes.com/136753/capel...orino.html
Here's the recipe I posted for Jody last week - might as well have it here also. We should end up with a lot of good ideas!!
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Jody, I'm in the same predicament as you and I found this in my email this a.m. and will be making it, I think tomorrow. Between the cherry tomatoes and basil, this one is right up my alley!!
Capellini with Fresh Tomato Pesto + Pecorino SOON
By CarolineWright • August 13, 2013 • 0Comments - Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes. Today: Tomato sauce is updated for summertime -- and gets a jolt of personality along the way. Food 52 Newsletter, 8/15/13
Kosher salt and freshly ground black pepper
1cup grape tomatoes
2 garlic cloves, peeled and coarsely chopped
2 tsp sun-dried or regular tomato paste
1/2 packed cup fresh basil leaves
1/4 tsp red pepper flakes
1/4 cup crumbled walnuts
1/4 cup coarsely grated Pecorino, plus more for serving if desired
1/4 cup olive oil, plus more for serving if desired
8 oz capellini
1. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, combine tomatoes, garlic, tomato paste, walnuts, basil, pepper flakes and Pecorino; pulse to combine. With motor running, add olive oil in a steady stream until a thick sauce forms.
2. Add capellini to boiling water and cook until al dente according to package instructions. Divide pasta among bowls and top with pesto. Sprinkle with additional Pecorino and a drizzle of olive oil, if desired. Serves 4
Author Notes
Capellini is a perfect pasta shape for summer: it cooks quickly and is best with just the whisper of a sauce to avoid a tangled mess on the plate. Pesto, an already beloved summer standby in my house, seemed like the perfect accompaniment -- with a twist, of course! I snagged some fresh tomatoes that were sitting on the counter to give my pesto a different flair from the traditional verdant variety. Twirled with the capellini, this sauce felt like the quickest summery response to a tomato sauce -- with a lot more personality. Next time I might try to switch up the herbs even more by adding a handful of parsley leaves or a few capers.
Last night I made pasta with a tomato 'pesto' and while it wasn't the prettiest dish, the flavor was very good!!
Here's the recipe -
http://www.grouprecipes.com/136753/capel...orino.html
Here's the recipe I posted for Jody last week - might as well have it here also. We should end up with a lot of good ideas!!
-----------
Jody, I'm in the same predicament as you and I found this in my email this a.m. and will be making it, I think tomorrow. Between the cherry tomatoes and basil, this one is right up my alley!!
Capellini with Fresh Tomato Pesto + Pecorino SOON
By CarolineWright • August 13, 2013 • 0Comments - Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes. Today: Tomato sauce is updated for summertime -- and gets a jolt of personality along the way. Food 52 Newsletter, 8/15/13
Kosher salt and freshly ground black pepper
1cup grape tomatoes
2 garlic cloves, peeled and coarsely chopped
2 tsp sun-dried or regular tomato paste
1/2 packed cup fresh basil leaves
1/4 tsp red pepper flakes
1/4 cup crumbled walnuts
1/4 cup coarsely grated Pecorino, plus more for serving if desired
1/4 cup olive oil, plus more for serving if desired
8 oz capellini
1. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, combine tomatoes, garlic, tomato paste, walnuts, basil, pepper flakes and Pecorino; pulse to combine. With motor running, add olive oil in a steady stream until a thick sauce forms.
2. Add capellini to boiling water and cook until al dente according to package instructions. Divide pasta among bowls and top with pesto. Sprinkle with additional Pecorino and a drizzle of olive oil, if desired. Serves 4
Author Notes
Capellini is a perfect pasta shape for summer: it cooks quickly and is best with just the whisper of a sauce to avoid a tangled mess on the plate. Pesto, an already beloved summer standby in my house, seemed like the perfect accompaniment -- with a twist, of course! I snagged some fresh tomatoes that were sitting on the counter to give my pesto a different flair from the traditional verdant variety. Twirled with the capellini, this sauce felt like the quickest summery response to a tomato sauce -- with a lot more personality. Next time I might try to switch up the herbs even more by adding a handful of parsley leaves or a few capers.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com