Tag Archives: cherry tomatoes

Italian Skewers

Fun to make by yourself or a good way to gather your friends in the kitchen while you finish your last minute dinner party details. The size of your party will dictate how many skewers you make so your shopping list will vary. Easy enough !

Fun to make by yourself or a good way to gather your friends in the kitchen while you finish your last minute dinner party details.

 

The size of your party will dictate how many skewers you make so your shopping list will vary. Easy enough!

10—20 Fresh Basil Leaves

1-2 tubs Boccontini

2-3 pints cherry Tomatoes

Packet of long wooden skewers

Aged Balsamic Vinegar

 

On a wooden skewer start with a tomato,add a folded basil leaf, one Boccontini and repeat and Finish with a tomato.

Drizzle with Balsamic before serving.

 

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Amatriciana

This is my all time favorite pasta dish. Its simple and rustic. The flavors are deep and savory. I tweeked the recipe a bit by using fresh Thai chiles and by using cherry tomatoes. They add a lovely sweetness to the sauce.

This is my all time favorite pasta dish. Its simple and rustic. The flavors are deep and savory. A taste that your family will ask for over and over again.

 

4 tablespoons Olive Oil

1 large shallots-thinly sliced or 1 small yellow onion-chopped

4 strips bacon-chopped into 1” pieces -I like thick cut bacon for this recipe.

2 cloves garlic-Peeled and crushed

1/2 teaspoon  hot pepper ,I like  the heat of a fresh Thai Chile-chopped but dried red pepper flakes is perfect for this dish.

2  pints cherry tomatoes- sliced in half

1/2 teaspoon salt

1/2  teaspoon pepper

1  teaspoon fresh parsley

 

1/2 lb. spaghetti or Cappellini

 

Fresh grated Parmesan or Romano cheese (or my favorite Locatelli.)

 

Boil water for pasta. Add 2 tablespoons of salt to the water.

 

In a medium frying pan on medium heat, heat the olive oil.

Add shallots or onion and cook for 5 minutes.

Add hot pepper (fresh or flakes) .

Add bacon, garlic and chile.

Cook for about 15 minutes stirring frequently.

Add chopped tomatoes, parsley, salt. Toss together.

As the tomatoes release their juices scrape any brown bits off the bottom of the pan.

 

Cook for  20-30 minutes on low heat.

 

Cook pasta.

Instead of draining pasta, use tongs and place the cooked pasta directly into sauce . Add a ladle of pasta water.Toss and cook for another minute. If you feel you need a little more cooking water just add more.

 

Serve Amatriciana over pasta.

 

Sprinkle with grated Parmesan, Romano cheese or my favorite Locotelli.

 


Morning Oven Tomatoes

I love baking tomatoes. The sweetness comes to the top and the juice melts into the crunchy breadcrumbs. mmmmmmm...

I love baking these tomatoes. The sweetness comes to the top and the juice melts into the crunchy breadcrumbs. mmmmmmm…

Preheat oven 350*

1 basket of Heirloom Cherry Tomatoes

3 tablespoons olive oil

sprinkle of garlic powder

1 teaspoon basil-chopped

1 teaspoon fresh Parsley-chopped

salt

pepper

4 tablespoons breadcrumbs

toasted almonds

Place the tomatoes in a baking dish. Pour olive oil over top. Add the garlic powder, parsley and basil and season well with salt and pepper. Mix thoroughly with hands coating tomatoes well with all ingredients.

Sprinkle with breadcrumbs and almonds over the top.

Drizzle top lightly with olive oil.

Bake for 20-25 minutes or until bread crumbs are golden brown.

Serve hot.

This dish goes well alongside eggs.