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Market Fresh: One-upped by Martha Stewart

 

Anne Freeze

 

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) 

 

 

 

  • Place tomatoes, garlic, basil and olive oil into a large serving bowl. Stir mixture until all tomatoes are coated with oil and garlic is evenly distributed throughout the sauce. 

     

  • Cover the bowl and let marinate for about four hours on the counter at room temperature. Add salt and pepper to taste. Juices from the tomatoes will be released and flavors will meld. Serve over warm pasta or bread, with more fresh basil and Parmesan cheese, if desired. 

     

    (Source: TheKitchn.com) 

     

     

     

    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 

     

    Coarse salt 

     

    Freshly ground black pepper 

     

    4 1/2 cups water 

     

    Freshly grated Parmesan cheese, for serving 

     

     

     

  • Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the linguine should lay flat). 

     

  • Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes. 

     

  • Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan. 

     

    (Source: Food52.com)  

     

     

     

    SHERRY-TOMATO VINAIGRETTE  

     

    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 

     

     

     

  • Heat 1 tablespoon of the grapeseed oil in a medium frying pan over high heat. Add tomatoes and sear until the skins pucker and begin to color, about 2 minutes. (Be careful: When the tomatoes get hot, some might burst.) Add garlic and shallot and cook until slightly softened, about 1 minute more. 

     

  • Transfer to a blender, add vinegar, and blend on high until smooth. Slowly add remaining grapeseed oil and olive oil in a thin, steady stream, blending constantly until smooth. Season with salt and freshly ground black pepper and add herbs. Use immediately or cover and refrigerate for up to a week. 

     

    (Source: Chowhound.com)

     

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