August 6, 2014 10:29:47 AM
I have become hooked on throwing fresh cherry tomatoes into some olive oil in a skillet and adding whatever to make a sauce for whatever.
Recently I heated up some olive oil, added a big handful of tomatoes, and let them cook until bursting; then I added a little sliced garlic and Greek olives. I had already cooked my favorite grain, faro, and so just spooned some of that into the skillet and stirred it all together. It was a perfect side dish to Terry's sauteed fresh bream.
Another time I started the tomatoes in the same method and added sauteed farmer's market eggplant (peeled and cut into small cubes), garlic again, Greek olives again and cut-up shrimp, which cooked in the sauce. I stirred this with cooked pasta and it was a perfect summer supper.
Of course, I thought I had invented this method of a quick almost no-cook sauce, but I just read a recipe on the website Food52 for "Martha Stewart's One-Pan Pasta." Wouldn't you know Martha one-upped me? Her recipe takes this idea one step further and cooks the pasta in the pan with the tomatoes and garlic. The starch from the pasta creates a creamy texture for the sauce. Genius!
Below are a few ways to use up your surplus cherry tomatoes. Go crazy with these recipes. Add shrimp, sausage, eggplant, corn or whatever you have on hand. The vinaigrette would be delicious on grilled steak or fish or as a marinade.
UNCOOKED TOMATO SAUCE
Makes 4 servings
6 medium-sized heirloom tomatoes, roughly chopped
4 large garlic cloves, finely minced
10 leaves of basil cut into fine strips (reserve a little for garnish)
1/2 cup extra virgin olive oil
Salt and pepper, to taste
1/4 cup grated Parmesan cheese, for garnish (optional)
MARTHA STEWART'S ONE-PAN PASTA
Makes 4 servings
12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves of garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Freshly ground black pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving
Makes: 1 1/2 cups
1/2 cup plus 1 tablespoon grapeseed or other neutral oil
1 cup cherry or pear-shaped tomatoes
1 medium garlic clove, coarsely chopped
1 medium shallot, coarsely chopped
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh Italian parsley or chives
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